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Chicken Milanesa Sandwich (Torta de Milanesa de Pollo)

Ultra crispy chicken milanesa stacked on bread with chipotle mayo, avocado, and fresh toppings. Just like the tortas you crave from the best Mexican spots.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican Food
Servings 4 Sandwiches

Ingredients
  

For the Chicken Milanesa

  • 3 lbs chicken breast thinly sliced
  • 4 eggs
  • 3 tbsp water or milk
  • 1 ⅓ cups flour
  • 2 cups Parmesan herb panko breadcrumbs Private Selection brand

Seasoned Flour Mix:

  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Chipotle Mayo:

  • 1 cup mayonnaise
  • 4 chipotle peppers
  • 1 garlic clove
  • Juice of 1/2 lime not too much
  • Salt and pepper to taste

For the Sandwich:

  • Sourdough bread sliced (or bolillo/telera rolls)
  • Arugula
  • Queso Chihuahua or Oaxaca, or your favorite melting cheese
  • Pickled jalapeños
  • Red onion sliced
  • Tomatoes sliced
  • Avocado sliced
  • Vegetable oil for frying

Instructions
 

Prep the Chicken

  • Cut the chicken breasts in half horizontally so they are thinly sliced and Lightly season both sides with garlic salt and black pepper.

Prepare the Chipotle Mayo

  • Add one garlic clove, 3-4 chipotle peppers, 1 cup of mayonnaise, a pinch of salt, ground pepper, and squeeze in juice from ½ lime into food processor.
  • Blend until smooth and creamy. Transfer the chipotle mayo into a bowl and set aside.

Set Up Breading Stations

  • In a shallow dish, add flour with garlic powder, paprika, salt, and pepper. Mix the flour and seasonings together until combined.
  • In a second dish, whisk 4 eggs with 3 tablespoons of water or milk.
  • Place Parmesan herb panko breadcrumbs in a third shallow dish.

Bread the Chicken

  • Coat a chicken cutlet in the flour mixture and shake off the excess flour.
  • Dip the chicken into the egg wash, fully coating it and let the extra egg drip off.
  • Press the chicken firmly into the breadcrumbs and make sure both sides are fully coated.
  • Dip the chicken back into the egg wash a second time and press again into the breadcrumbs for a thicker, crunchier coating. Then set aside.

Fry the Chicken

  • Heat oil in a large skillet over medium heat and then carefully lower a couple of breaded chicken cutlets into the oil.
  • Fry until golden on the first side (about 3–4 minutes) and flip and cook the other side until crispy and cooked through. Remove the cutlet and place on a paper towel–lined plate.

Prepare the Bread

  • Spread mayonnaise on one side of each slice of bread.
  • Place both slices mayo-side down on a skillet to toast and the flip to toast the other side until crisp.

Assemble the Sandwich

  • Sprinkle shredded Chihuahua cheese onto the skillet, add sliced pickled jalapeños on top of the cheese.
  • Place one slice of toasted bread over the cheese and jalapeños and toast until the cheese crisps onto the bread.
  • Lift the cheesy bread from the skillet.
  • Spread chipotle mayo on the second slice of toasted bread. Add a layer of arugula over the chipotle mayo, add thinly sliced red onion, and add sliced tomatoes.
  • Place the crispy chicken milanesa cutlet directly on top of the melted cheese and add sliced avocado on top of the chicken cutlet.
  • Place the mayo-and-veggie slice on top of the chicken and avocado to close the sandwich.
  • Serve warm and enjoy!

Notes

  • Bolillo or telera rolls are traditional, but sourdough works great too.
  • You can bake or air fry the breaded chicken for a lighter version.
  • Adjust the amount of chipotle to your preferred spice level.
Keyword Authentic milanesa, chicken milanesa sandwich, classic Mexican lunch, crispy chicken sandwich, family sandwich recipe, homemade milanesa, mexican sandwich, milanesa de pollo, panko chicken sandwich, torta de milanesa
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