Torta De Milanesa De Pollo Recipes

TORTA DE MILANESA DE POLLO

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
• Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
• Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
• Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
• Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
• Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

FRIED CHICKEN SANDWICH | TORTA DE MILANESA DE POLLO

Steps:

• In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
• In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
• To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debris.
• Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
• Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
• After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They're done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
• Slice a bolillo lengthwise, smear some vegan mayo on one side then add refried beans and spread. Arrange some vegan fried chicken cutlets on top of the beans. Then top with onion, tomato, salsa, avocado, jalapeño and lettuce. Serve!

TORTA MILANESA

Steps:

• Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
• Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
• To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.