Milanesa Torta with Matador Guacamole and Melty Cheese
Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso
Recipe Yield
4 tortas
Cooking time
40 minutes
Rate this recipe
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.
Comments
20comments inMilanesa Torta with Matador Guacamole and Melty Cheese
Cindy
Sep 16
My boyfriend doesn’t care for arugula. What do you suggest as a replacement?
Pati Jinich
Sep 20
Just leave it out Cindy 🙂
Kim S
May 20
What are butter crackers? I’m in Australia and tried to google it but with no success. Thanks 🙂
Pati Jinich
May 25
Ritz cracker are the perfect example Kim, maybe they sell them over there as Club crackers?
Jackie M.
Sep 11
We loved these tortas! Deliciosas!!! The matador guacamole is amazing! Will definitely make this again. Thank you Patty!!
Pati Jinich
Sep 17
Yay Jackie, so glad you liked them!
Rebecca Beltran
Jul 10
Thank you so much Pati, I made it. Family enjoyed it and I got request to make it again.
Pati Jinich
Jul 12
Bravo Rebecca, these tortas are a serious crowd pleaser!
Mia Pino
Jun 17
Pati, if you were to make this with fish instead of chicken, what type of fish would you recommend? This looks delicious!
Pati Jinich
Jun 18
Hi Mia! I would use a firm, white fish that holds up to the breading and frying process, something like Cod, Seabass, Snapper or Tilapia. Enjoy!
Anonymous
Feb 19
This sounds so yummy.thank you for a new way to make a torta with chicken.im making this tomorrow.
Pati Jinich
Feb 19
Yay! Enjoy 🙂
Joe Blaylock
Jan 11
Just watched this episode and we are ready to try the Torta and the Guava Pie! Looked great and enjoyed the show!
Pati Jinich
Jan 12
Hope you guys love the torta and pie, Joe.
Ana N.
Dec 25
I tried this recipe with my daughter and it was absolutely delicious!!!
Now I’m checking out the rest of the seasons to see what we try next.
Pati Jinich
Dec 26
Yay! Have tons of fun cooking with your daughter, Ana.
Carlos Ayala
Nov 25
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 😉
Pati Jinich
Nov 26
Hope you love this version as much as the other, Carlos.
Carlos Ayala
Apr 13
I have to say: butter cracker crust was a GREAT idea! Inspired me to try it in a Milanesa recipe I tested today. Soaked the chicken breasts in buttermilk the night before, then tossed it in the cracker crumbs which I seasoned with parmesan and some spices (I’ll try with chipotle next time, maybe), baked it, then broiled it so it got crunchy on the outside. So delicious! It’s even yummier than regular bread crumbs 😉Thank you, as always, for your ideas that inspire my cooking at home.
Pati Jinich
Apr 16
Wonderful recipe Carlos, thanks so much for sharing 😉