TORTA DE MILANESA

Ingredients

• 1 lb Beef Milanesa (Thinly sliced cutlet, pounded to about 1/4 inch)
• 1 cup All-Purpose Flour (For dredging)
• 2 Eggs (Large, room temperature)
• 0.25 cup Whole Milk (For egg wash)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tsp Lemon Pepper Seasoning
• 1 cup Lemon Pepper Flavored Breadcrumbs (Store‑bought or homemade with lemon zest)
• 1 cup Vegetable Oil (Neutral oil for frying (canola or peanut oil))
• 4 Bolillo Rolls (Mexican crusty rolls; can use telera or French baguette halves)
• 1 cup Shredded Manchego Cheese (Good melting cheese)
• 0.25 cup Pickled Jalapeños (Sliced)
• 0.25 cup Mayonnaise
• 1 tbsp Chipotle Peppers in Adobo Sauce (Finely minced)
• 0.25 cup Guacamole (Store‑bought or homemade)
• 1 Tomato (Medium, sliced)
• 0.25 Red Onion (Thinly sliced)
• 0.5 cup Refried Beans (optional) (Can be added as a topping)

Instructions

1. Season the Beef

   Pat the beef milanesa dry with paper towels, then season both sides with salt and freshly ground black pepper.

   Time: PT5M

2. Set Up Breading Stations

   Place 1 cup of flour in a shallow bowl, the egg mixture (2 eggs, 1/4 cup milk, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp lemon pepper) in a second bowl, and 1 cup lemon‑pepper breadcrumbs in a third bowl.

   Time: PT5M

3. Heat the Oil

   Add 1 cup vegetable oil to the large skillet and heat over medium‑high until shimmering, about 5 minutes.

   Time: PT5M

4. Bread the Cutlets

   Lightly dredge each beef slice in flour, shaking off excess, dip into the egg wash, then press into the lemon‑pepper breadcrumbs until evenly coated. Place coated cutlets on a plate.

   Time: PT10M

5. Fry the Milanesa

   Carefully place the breaded cutlets into the hot oil. Fry for 3 minutes on the first side, then flip with tongs and fry another 3 minutes until golden brown and cooked through.

   Time: PT12M

6. Drain the Fried Cutlets

   Remove the milanesa with tongs and set on a paper‑towel‑lined plate to absorb excess oil.

   Time: PT2M

7. Toast the Bolillo Rolls

   Slice each bolillo horizontally, then toast the cut sides on a pre‑heated griddle or second skillet over medium‑low heat for about 30 seconds per side, until lightly golden.

   Time: PT3M

8. Make Chipotle Mayo

   In a small bowl, combine ¼ cup mayonnaise with 1 tbsp minced chipotle peppers in adobo sauce. Mix until smooth.

   Time: PT2M

9. Assemble the Torta

   Spread a generous layer of chipotle mayo on the bottom half of each roll. Add shredded Manchego cheese, pickled jalapeños, a slice of guacamole, tomato, red onion, and the fried milanesa (cut in half if large). Top with the roll lid and press lightly.

   Time: PT5M

10. Serve

    Serve the tortas immediately while the meat is hot and the cheese is melty. Enjoy with a side of chips or a simple salad.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

4g