How to Make Milanesa Torta | Hilah Cooking

steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken breast is leaner and pork cutlet is often less expensive.

bread rolls

🥗Healthier: whole grain rolls

💰Cheaper: white sandwich bread

Whole grain rolls offer more fiber while white bread is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories, while sour cream is often less expensive.

Introduce the dish and explain the components of a torta and milanesa.

Use thinly cut sirloin steaks labeled as milanesa, about a quarter inch thick.

Season the steaks with salt, black pepper, lime juice, and minced garlic.

Pound the steaks with a meat mallet to ensure even thickness and press in the garlic.

Cut the steaks into pieces that will fit the bolia rolls, about six inches by four inches.

Prepare a breading station with beaten egg and panko breadcrumbs.

Dip each steak piece in the egg, then coat with panko breadcrumbs, ensuring they are well coated.

Heat about a quarter inch of peanut oil in a skillet until hot enough that a breadcrumb sizzles when added.

Fry the breaded steaks over medium heat for about three minutes until light brown, then flip carefully to avoid splattering oil.

Continue frying for another three minutes, flipping as needed to ensure even cooking.

Butter the bolia rolls and toast them lightly in the skillet.

Spread crema on both sides of the toasted bolia rolls.

Layer the sandwich with one fried milanesa, followed by tomato, red onion, iceberg lettuce, and avocado.

Add jalapeños and a squeeze of lime on top of the sandwich.

Optionally, serve with beans and rice instead of as a sandwich, or bake the breaded milanesa at 425°F for about 20 minutes instead of frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens