Torta de milanesa
Torta de milanesa, from above
Non vegMexico City

Torta de milanesa

Crisp breaded steak in a soft roll with beans, avocado, cheese and jalapeños. A whole lunch in your hands.

45 minTime
48 gProtein each
mediumSpice
Mexico's sandwich2 chapters · 1 min read

Make it your way

Grandma's wayBreaded steak, refried beans, avocado, cheese and jalapeños in a bolillo.
The original
874kcalsame
48 gproteinsame
10 gfibresame
45minutessame

Torta de milanesa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef4 thin steaks, pounded
Salt1 tsp
Black pepper½ tsp
Egg1, beaten
Breadcrumbs1 cup
Cooking oil (vegetable oil)absorbed from frying
Baguette (french bread roll)4 bolillo or telera rolls
Black beans, dry1 cup refried beans (from 80 g dried)
Mayonnaise2 tbsp
Avocado1, sliced
Tomatosliced
Onionsliced
Lettuceshredded
Queso frescocrumbled or sliced
Jalapeñopickled, sliced

Method

4 steps
  1. 1Season steaks, dip in egg, then breadcrumbs, pressing well.
  2. 2Shallow fry 2 to 3 minutes a side until golden.
  3. 3Split and toast the rolls. Spread beans on one side, mayo on the other.
  4. 4Layer milanesa, avocado, cheese, tomato, onion, lettuce and jalapeños. Press and halve.
Serve it like this

Cut in half, wrap in paper and serve with pickled jalapeños, carrots and a cold drink.

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Make it a meal

What goes with Torta de milanesa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Bolillos150 min
On the side Guacamole10 min
On the side Esquites20 min
To drink Virgin margarita5 min
Something sweet Marquesitas30 min
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