This chicken milanesa torta is the perfect fried chicken sandwich for the summer, not only for the absolute killer flavor profile, but I’m going to show how you can make this sandwich in just 10 minutes…providing you do the prep work.

Ingredients

Chicken Milanesa

4 Chicken Breast
Salt
70 g Flour
35 g Cornstarch
2 Eggs, beaten
200 g Panko Bread Crumbs
Peanut or neutral oil (for shallow frying)

Chipotle Sour Cream

300 g Mexican Crema or Sour cream
2 Chipotles in Adobo
Juice from 1/4 Lime
Salt to taste

Sandwich Components

Refried Black Beans (recipe below)
Salsa Verde (recipe below)
Sandwich roll of choice
Lettuce, thinly shaved
Red onion, thinly sliced
Avocado, sliced
Pickled Jalapenos
Chihuahua, cotija, or queso fresco cheese

Instructions

Prepping Chicken Milanesa

Cut chicken breasts into 2-3 thin cutlets with a sharp knife.
Optional: pound cutlets to even them out.
Season both sides of the chicken generously with salt.
Prepare breading station with flour + cornstarch, beaten eggs, and panko bread crumbs. Coat chicken in flour, then egg, then bread crumbs. Really press the bread crumbs into the chicken to ensure even coverage and sticking.
Add the breaded cutlets to a baking sheet and freeze for 2 hours. After 2 hours, transfer to a container or freezer bag and separate with parchment paper to avoid freezing together. Place in the freezer until ready to use.
Set a skillet over medium heat and add about 1/4 to 1/2 inches of peanut oil.
Verify oil temperature with a thermometer, 325-350 degrees F.
Fry frozen cutlets for 4-6 minutes, agitating occasionally. When internal temperature reaches 155 F, transfer to a paper towel on a wire rack to absorb excess oil.

Chipotle Crema

Add all the ingredients to a blender. Blitz until smooth. Taste it! Add more salt and lime as needed.

Sandwich

To assemble the sandwich, add the chipotle crema, some of the beans, thinly sliced lettuce and red onions to the sandwich roll. Add a chicken cutlet and top with salsa verde, pickled jalapenos, sliced avocado and queso fresco.

Refried Black Beans

Ingredients

2 cans of Black Beans
15 g neutral Oil
2 cloves Garlic, minced
Sprinkle of Ground Cumin (optional)
Sprinkle Mexican Oregano (optional)
Salt to taste
Spritz of Lime

Instructions

Mince the garlic and open the can of beans.
Add the oil to a pan set over medium heat. Once hot, add the minced garlic. Let toast for 30 seconds. Sprinkle in the ground cumin and Mexican oregano along with the black beans.
While cooking, mash the beans with a fork or potato masher until the desired consistency is reached.
Taste it! Add the lime juice and more salt as needed.