Chicken Milanesa Tortas
Chicken Milanesa Tortas
Mix up your lunchtime meal with this recipe for chicken milanesa tortas, a popular sandwich in Mexican cuisine. Recipe courtesy of McCormick
Prep Time
30
minutes
Cook Time
15
minutes
Servings
8
servings
Total time: 45 minutes
Ingredients
- 4 thin-sliced boneless chicken breasts, about one pound
- 1 1/2 teaspoon lawry's® garlic powder, divided
- 1/4 teaspoon mccormick® ground pepper black, divided
- 1/2 teaspoon mccormick® ground cumin
- 1/4 cup flour
- 2 eggs
- 1/2 cup plain bread crumbs
- vegetable oil, for frying
- 3/4 cup mccormick® mayonesa (mayonnaise) with lime juice
- 1 teaspoon mccormick® chipotle chili pepper
- 4 sub rolls, split
- 4 large lettuce leaves, halved lengthwise
- 2 medium ripe tomatoes, thinly sliced
- 2 ripe avocados, peeled, seeded and thinly sliced
- 1/4 cup thinly sliced onion
- 1/2 cup sliced pickled jalapeño peppers
Directions
- Season chicken with 3/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper.
- Mix flour with cumin, remaining 3/4 teaspoon garlic salt and 1/8 teaspoon black pepper in shallow dish.
- Beat eggs with whisk in another shallow dish.
- Place bread crumbs in third shallow dish.
- Coat chicken with flour mixture.
- Dip in eggs then coat in bread crumbs.
- Discard any remaining flour mixture, eggs or bread crumbs.
- Pour 1/2 inch of oil in large skillet.
- Heat to 350°F on medium heat.
- Fry chicken cutlets in batches, if necessary, 2 to 3 minutes per side or until golden brown and cooked through.
- (Do not overcrowd pan or temperature of oil will decrease, resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil. Return oil to 350°F before frying next batch.)
- Set aside to drain on paper towels.
- Mix mayonnaise and chipotle pepper in small bowl.
- Spread chipotle mayonnaise evenly on rolls.
- Top with lettuce, chicken, tomatoes, avocados, onion and jalapeños.