TORTA DE MILANESA DE POLLO | ALLRECIPES
The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Provided by Buckwheat Queen
Categories World Cuisine Latin American Mexican
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 sandwiches
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
- Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
- Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
- Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
- Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
- Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Nutrition Facts : Calories 953.8 calories, CarbohydrateContent 89.1 g, CholesterolContent 171.1 mg, FatContent 47 g, FiberContent 7.6 g, ProteinContent 43.4 g, SaturatedFatContent 7.4 g, SodiumContent 656.8 mg, SugarContent 5.4 g
TORTITAS DE POLLO (CHICKEN CROQUETTES) RECIPE - FOOD.COM
Very tasty recipe from Cocina Facil magazine. think little chicken burgers in the BEST homemade salsa verde. DH hates hot, so kept the chipotles on the side and served with crema.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
- Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
- In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
- Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
- To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
- OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
- Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.
Nutrition Facts : Calories 237.8, FatContent 16.2, SaturatedFatContent 2.7, CholesterolContent 4.3, SodiumContent 117.1, CarbohydrateContent 20.4, FiberContent 2.8, SugarContent 5.8, ProteinContent 4.2
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