Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb chicken cutlets (4 pieces, 1/4-inch thick) or 1 lb thin beef milanesa steaks
- 3/4 cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 2 cups panko breadcrumbs
- 1 1/2 tsp kosher salt, divided; 3/4 tsp black pepper, divided
- 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp ground cumin
- 1 1/4 cups neutral oil (for shallow frying)
- 4 telera rolls
- 1 1/4 cups refried beans
- 1 avocado, sliced; 1 medium tomato, sliced; 2 cups shredded iceberg
- 1/2 cup sliced pickled jalapeños
- Chipotle mayo: 1/2 cup mayo + 1 tbsp adobo sauce + 1 tsp lime juice
Do This
- 1. Pound cutlets to 1/4 inch if needed; pat dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
- 2. Set up dredge: flour + garlic powder + paprika + cumin + 1/2 tsp salt + 1/4 tsp pepper; beaten eggs; panko + oregano + 1/4 tsp salt + 1/4 tsp pepper.
- 3. Coat each cutlet: flour (shake excess), egg, then press firmly into panko.
- 4. Heat 1/3 inch oil to 350°F; fry chicken 3–4 min/side (beef 1–2 min/side). Drain on rack; salt lightly.
- 5. Stir chipotle mayo; warm refried beans over low heat until spreadable.
- 6. Split and toast rolls cut-side down in a dry skillet or with a thin smear of butter, 1–2 minutes.
- 7. Assemble: beans on bottoms, cutlet, tomato, avocado, lettuce, jalapeños; chipotle mayo on top halves. Close and serve.
Why You’ll Love This Recipe
- Ultra-crispy panko crust with juicy chicken or tender beef inside.
- Balanced layers: creamy beans and avocado, bright tomato and lettuce, zippy jalapeños, smoky chipotle mayo.
- Weeknight-friendly: ready in about 40 minutes with simple steps.
- Flexible and crowd-pleasing: choose your protein and adjust the heat.
Grocery List
- Produce: 1 avocado, 1 medium tomato, 1 small head iceberg lettuce, 1 lime (for mayo and serving), optional 1/4 small white onion
- Dairy: 2 large eggs, mayonnaise (1/2 cup)
- Pantry: Telera rolls (4), refried beans (1 can, at least 16 oz), panko (2 cups), all-purpose flour (3/4 cup), pickled jalapeño slices (1/2 cup), chipotles in adobo (1 can), neutral oil (1 1/4 cups), kosher salt, black pepper, garlic powder, smoked paprika, dried oregano, ground cumin
Full Ingredients
Protein (choose one)
- 1 lb chicken cutlets (4 pieces, about 4 oz each), pounded to 1/4 inch if needed
- OR 1 lb thin beef milanesa steaks (4 pieces, about 4 oz each), 1/4 inch thick
Breading Station
- 3/4 cup all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 2 cups panko breadcrumbs
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
For Frying
- 1 1/4 cups neutral oil (canola, vegetable, or peanut), enough for a 1/3-inch depth in a 10-inch skillet
Chipotle Mayo
- 1/2 cup mayonnaise
- 1 tbsp adobo sauce from canned chipotles (mince 1/2 pepper for more heat, optional)
- 1 tsp fresh lime juice
- 1 small garlic clove, finely grated (optional)
- Pinch kosher salt
Assembly & Toppings
- 4 telera rolls, split
- 1 1/4 cups refried beans (warmed)
- 2 cups iceberg lettuce, finely shredded
- 1 medium ripe tomato, thinly sliced
- 1 avocado, sliced
- 1/2 cup pickled jalapeño slices, drained
- 2 tbsp softened butter or mayonnaise (for toasting rolls)
- Lime wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Prep and season the cutlets
If your chicken or beef is thicker than 1/4 inch, place pieces between two sheets of plastic wrap and gently pound to an even 1/4 inch. Pat dry. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper (reserve the remaining salt and pepper for the dredge).
Step 2: Set up the breading station
In Bowl 1, whisk the flour with garlic powder, smoked paprika, ground cumin, 1/2 tsp kosher salt, and 1/4 tsp pepper. In Bowl 2, beat the eggs with 1 tbsp water. In Bowl 3, combine panko with dried oregano, 1/4 tsp kosher salt, and 1/4 tsp pepper. Line a sheet pan with a wire rack for the breaded cutlets.
Step 3: Bread the cutlets
Work one piece at a time: coat in seasoned flour (shake off excess), dip in egg (let excess drip), then press firmly into the panko to fully cover, pressing so the crumbs adhere. Place on the rack and repeat. Let the breaded cutlets rest 5 minutes to set the coating.
Step 4: Fry until golden and crisp
Pour oil into a large skillet to about 1/3 inch depth and heat to 350°F over medium-high heat. Fry chicken 3–4 minutes per side (to 165°F internal) or beef 1–2 minutes per side (beef will be cooked through quickly due to thinness). Transfer to a clean wire rack; sprinkle lightly with a pinch of salt. Keep warm in a 200°F oven while you prep the rest.
Step 5: Make chipotle mayo and warm the beans
In a small bowl, stir together mayonnaise, adobo sauce, lime juice, and garlic (if using). Season with a pinch of salt. In a saucepan, warm refried beans over low heat, stirring until smooth and spreadable, 3–5 minutes. If too thick, loosen with 1–2 tbsp water.
Step 6: Toast the telera rolls
Split the rolls. Lightly spread cut sides with softened butter or a thin swipe of mayo. Toast cut-side down in a dry skillet over medium heat until golden, 1–2 minutes.
Step 7: Assemble the tortas
Spread about 1/4–1/3 cup warm refried beans on the bottom half of each roll. Add a crispy milanesa cutlet. Top with tomato slices, avocado, a generous handful of shredded lettuce, and pickled jalapeños. Spread chipotle mayo on the top halves of the rolls, close, and serve immediately with lime wedges if you like.
Pro Tips
- Press the cutlet into the panko so crumbs adhere in a thick, even coat for maximum crunch.
- Maintain 340–360°F oil; temperature swings cause soggy crusts or scorched crumbs.
- Drain on a wire rack, not paper towels, to keep the bottom from steaming and losing crispness.
- Shred lettuce finely and pat it dry so it stays crisp and doesn’t water down the sandwich.
- Build with beans on the bottom and chipotle mayo on the top to prevent soggy bread.
Variations
- Beef Torta de Milanesa: Use thin beef milanesa steaks; fry 1–2 minutes per side for a tender, classic version.
- Air-Fryer Option: Spray breaded cutlets with oil and air-fry at 390°F for 6–8 minutes (chicken) or 4–6 minutes (beef), flipping halfway, until golden and cooked through.
- Cheesy Upgrade: Add a slice of Oaxaca or mozzarella on the hot cutlet and tent briefly so it melts before assembling.
Storage & Make-Ahead
Breaded, uncooked cutlets can be refrigerated on a rack, uncovered, up to 12 hours or frozen solid on a sheet pan, then stored in a freezer bag for up to 2 months (fry from frozen at 325–340°F, adding 2–3 minutes). Cooked cutlets keep crisp in the fridge up to 2 days; reheat on a rack at 400°F for 8–10 minutes. Chipotle mayo keeps 1 week refrigerated. Refried beans keep 4 days. Assemble tortas just before serving for best texture.
Nutrition (per serving)
Approximate for chicken version: 760–840 calories; 38–44 g protein; 70–78 g carbohydrates; 30–36 g fat; 8–10 g fiber; 1200–1700 mg sodium (varies with jalapeños, beans, and salt). These values are estimates.
