Can I make chicken milanesa in the air fryer?

Yes. Lightly spray both sides of the breaded chicken with cooking oil and air fry at 400°F, turning halfway through, until golden and the chicken reaches an internal temperature of 165°F. Cooking time will vary depending on the thickness of your cutlets and your air fryer.

What can I use instead of telera bread?

Bolillos are the easiest substitute and are also commonly used for Mexican tortas. A soft French roll can work too. Look for bread with a tender interior and enough structure to hold all of the fillings without falling apart.

Can I prepare the chicken ahead of time?

Yes. You can pound and season the chicken earlier in the day and keep it covered in the refrigerator. You can also cook the milanesa ahead and reheat it in the oven or air fryer just before assembling the tortas.

What else can I put on a milanesa torta?

Tortas are easy to customize. Try shredded lettuce, refried beans, sliced chiles, Oaxaca cheese or panela, depending on what you have on hand. You can also add a little salsa, but I like to keep it on the side so the crispy chicken stays crispy.

Chicken Milanesa Torta - Nibbles and Feasts

Name: Chicken Milanesa Torta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breast; 1 cup milk; 2 teaspoons garlic salt; 1 teaspoon black pepper; 1 ½ cups flour; 2 teaspoons garlic powder; 2 large eggs, beaten; 2 cups breadcrumbs; 2 teaspoons paprika; 1 teaspoon salt; 1 ½ cups vegetable oil; ½ cup butter, softened; 4 telera breads, sliced in half; 2 large avocados, mashed; 1 (10 ounce) queso fresco, sliced; ½ cup pickled jalapeños with carrots, drained; 1 Roma tomato, thinly sliced; ¼ piece red onion, sliced; 1 cup Mexican cream or crème fraiche

Description

This Chicken Milanesa Torta is loaded with crispy breaded chicken, creamy avocado, queso fresco, pickled jalapeños and carrots, fresh tomato and onion, and a generous drizzle of Mexican crema. Everything is piled onto a buttery toasted telera for a hearty Mexican sandwich that’s crunchy, creamy and just a little spicy.

Ingredients

Scale

1 pound boneless, skinless chicken breast
1 cup milk
2 teaspoons garlic salt
1 teaspoon black pepper
1 ½ cups flour
2 teaspoons garlic powder
2 large eggs, beaten
2 cups breadcrumbs
2 teaspoons paprika
1 teaspoon salt
1 ½ cups vegetable oil
½ cup butter, softened
4 telera breads, sliced in half
2 large avocados, mashed
1 (10 ounce) queso fresco, sliced
½ cup pickled jalapeños with carrots, drained
1 Roma tomato, thinly sliced
¼ piece red onion, sliced
1 cup Mexican cream or crème fraiche

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Instructions

Cut each breast crosswise into thin cutlets. Place each cutlet in between two sheets of plastic wrap and pound with meat mallet until thickness is even across each cutlet.
In a large shallow bowl, stir together milk, garlic salt and pepper. Add cutlets, cover and let soak for 20 minutes.
On a working surface, place three shallow bowls to coat the chicken. In the first bowl, place flour and garlic powder, in the second bowl, place beaten eggs, in the third bowl stir together bread crumbs, salt and paprika.
Heat oil in a large frying pan over medium heat.
Pat dry the chicken cutlets and dredge each cutlet through the flour, the eggs and breadcrumbs, in that order. Carefully place each cutlet in hot oil. Fry 5 minutes on each side or until golden and cooked through. Transfer to a cutting board and cut into 1 ½-inch strips.
Spread butter in the cut side of each bread. Place on a hot skillet, buttered side down until edges brown.
Spread one half with mashed avocado, layer with 3-4 slices queso fresco, pickled jalapeños and carrots, 3 chicken cutlet strips, tomato slices, onion slices, and a generous drizzle of cream. Close torta with the top half of telera bread.