Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso
4 tortas
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"

Ingredients

  • Vegetable oil, for frying
  • 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles, crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls, split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

To Prepare

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

2 comments on “Milanesa Torta with Matador Guacamole and Melty Cheese

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  1. I seriously love your milanesa recipes! I still remember the very first version I saw you make from the 3rd season of the show where you had the amaranth-panko crust, and I was like, “I hope she has another yummy breaded chicken dish” later on, since it’s one of my favorite kinds of recipes. But this one looks so yummy too, I’ve never tried making milanesa with a butter cracker crust. And my mom just bought a new cast iron skillet for our kitchen, so I may have just found the perfect excuse for trying it out 😉