A quintessential Mexican street food classic, this hearty torta features a crispy, golden-brown breaded beef cutlet (milanesa) tucked into a warm, crusty bolillo roll with creamy refried beans, fresh avocado, and tangy pickled jalapeños.
Prep20 min
Cook15 min
Servings4
Serving size: 1 torta
1314cal
58gprotein
100gcarbs
78g
Ingredients
1.5 lb beef steak (thinly sliced sirloin or round steak, about 1/4-inch thick)
0.5 cup all-purpose flour
2 pcs large eggs
1.5 cup panko breadcrumbs (Plain breadcrumbs can also be used)
1 tsp garlic powder
1 tsp salt (plus more to taste)
0.5 tsp black pepper (freshly ground)
1 cup vegetable oil (for shallow frying)
4 pcs bolillo rolls (Telera rolls are a great alternative)
Crispy milanesa torta – a savory, hearty sandwich that's incredibly satisfying and utterly delicious!
This mexican_american dish is perfect for lunch. With 1313.91 calories and 58.1g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup refried beans (warmed)
0.5 cup mayonnaise
2 pcs avocado (medium, peeled, pitted, and sliced)
2 pcs roma tomato (sliced)
1 pcs white onion (small, thinly sliced)
2 cup iceberg lettuce (shredded)
0.5 cup pickled jalapeños (sliced)
1 cup queso Oaxaca (shredded)
1 pcs lime (cut into wedges, for serving)
Instructions
1
Prepare the Milanesa Cutlets
Place the beef cutlets between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/4 inch. Season both sides generously with salt and pepper.
Set up a breading station with three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
Working one at a time, dredge a beef cutlet in the flour, shaking off any excess. Dip it completely in the whisked eggs, allowing the excess to drip off. Finally, press the cutlet firmly into the breadcrumb mixture, ensuring a thick, even coating on both sides.
2
Fry the Milanesa
In a large, heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat to 350°F (175°C). The oil is ready when a breadcrumb sizzles immediately upon contact.
Carefully lay one or two breaded cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 2-4 minutes per side, until deep golden brown, crispy, and cooked through.
Remove the cooked milanesa from the skillet and transfer to a wire rack to drain excess oil. This keeps the bottom crispy. Repeat with the remaining cutlets.
3
Prepare the Rolls and Toppings
While the milanesa is frying, prepare your toppings. Slice the tomatoes, onion, and avocado. Shred the lettuce.
Slice the bolillo rolls horizontally, leaving a hinge on one side. Scoop out some of the soft bread from the inside to make more room for fillings.
Spread a thin layer of butter or mayonnaise on the cut sides of the rolls and toast them on a griddle or skillet over medium heat for 1-2 minutes until lightly golden and warm.
4
Assemble the Tortas
Spread a generous layer of warm refried beans on the bottom half of each toasted roll and mayonnaise on the top half.
Place a hot milanesa cutlet on the bottom half. Immediately sprinkle the shredded Oaxaca cheese over the hot meat so it begins to melt.
Layer with sliced tomato, white onion, avocado, shredded lettuce, and pickled jalapeños.
Close the torta firmly and press down gently. For an authentic touch, you can wrap it tightly in paper.
5
Serve Immediately
Slice the assembled tortas in half diagonally for easier handling.
Serve immediately while the milanesa is hot and crispy, with lime wedges on the side for squeezing over the filling.
