The Must-Try Crispy Chicken Milanesa Torta

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

pickled jalapeños

🥗Healthier: fresh jalapeños

💰Cheaper: sliced cucumbers

Fresh jalapeños provide a similar heat without the added vinegar.

bolillo rolls

🥗Healthier: whole grain rolls

💰Cheaper: white sandwich bread

Whole grain rolls add fiber while white bread is more economical.

Butterfly the large chicken breasts by slicing through them halfway and opening them up.

Pound the chicken to about 1/4 inch thick using a heavy pounder covered with plastic.

Sprinkle salt on both sides of the chicken pieces.

Set up a breading station with flour, beaten eggs (with 1 teaspoon salt), and coarse breadcrumbs.

Dredge the chicken in flour, dip in the egg, and coat with breadcrumbs, pressing to ensure they stick.

Blend black beans with pork lard to use as a spread on the bread.

Prepare a slaw with napa cabbage, cilantro, and Mexican crema, seasoning with salt.

Heat about half an inch of vegetable oil in a skillet until shimmering.

Fry the breaded chicken for about 2 minutes per side until golden brown.

Spread the black bean mixture on the bolillo roll, add the fried chicken, and top with slaw, queso fresco, pickled jalapeños, pickled red onions, and avocado tomatillo salsa.

Close the sandwich and cut in half before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens