Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese

BreadChickenCotija

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

4.6 from 5 votes

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

16comments inMilanesa Torta with Matador Guacamole and Melty Cheese

  1. Jackie M.

    Sep 11

    We loved these tortas! Deliciosas!!! The matador guacamole is amazing! Will definitely make this again. Thank you Patty!!

    1. Pati Jinich

      Sep 17

      Yay Jackie, so glad you liked them!

  2. Rebecca Beltran

    Jul 10

    Thank you so much Pati, I made it. Family enjoyed it and I got request to make it again.

    1. Pati Jinich

      Jul 12

      Bravo Rebecca, these tortas are a serious crowd pleaser!

  3. 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!

    1. 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!

  4. Anonymous

    Feb 19

    This sounds so yummy.thank you for a new way to make a torta with chicken.im making this tomorrow.

    1. Pati Jinich

      Feb 19

      Yay! Enjoy 🙂

  5. 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!

    1. Pati Jinich

      Jan 12

      Hope you guys love the torta and pie, Joe.

  6. 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.

    1. Pati Jinich

      Dec 26

      Yay! Have tons of fun cooking with your daughter, Ana.

  7. 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 😉

    1. Pati Jinich

      Nov 26

      Hope you love this version as much as the other, Carlos.

      1. 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.

        1. Pati Jinich

          Apr 16

          Wonderful recipe Carlos, thanks so much for sharing 😉

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.