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SANDWICH - CHICKEN - Torta Milanese
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| The Chew Mario Batali Torta Milanese 6 Telera buns (cut in half and lightly toasted) | |
| 6 | chicken cutlets, (1/4" thick) |
| 1 Cup | all-purpose flour |
| 3 | eggs, (scrambled) |
| 1/2 Bunch | cilantro, (finely chopped) |
| 2 Tbsp | hot sauce |
| 1 1/2 Cup | Panko bread crumbs, (plus more as needed) |
| 2 Tsp | sweet pimenton |
| 1 | avocado, (sliced) |
| 3/4 Cup | mayonnaise |
| 1 Tbsp | chipotle in adobo puree |
| 1 | lime |
Fill a large, high-sided pan about 1/2 inch with vegetable oil. Preheat until almost smoking.
Season the flour with salt and pepper. Set aside.
Whisk together the eggs, cilantro and hot sauce. Set aside.
Season panko bread crumbs with the pimenton salt and pepper. Set aside.
Dredge a chicken cutlet in flour. Shake off excess flour. Next, dredge the chicken in egg mixture to coat. Then dredge the chicken in panko bread crumbs to coat. Shake off excess. Repeat with remaining chicken cutlets.
Shallow fry the dredged chicken cutlets, flipping only once, until golden brown on both sides. Remove to a paper towel-lined plate and season with salt.
Meanwhile, combine the mayonnaise and chipotle in adobo puree to a smooth even mixture.
To build the tortas: Spread the chipotle mayonnaise on both sides of the bread. Cut the chicken cutlet in half to fit the bread. Stack the chicken on the bottom of the bread. Then top with a few avocado slices. Squeeze with a little lime juice and season with salt. Top the sandwich with the top of the bread.
Tips:
1. Replace bread with your favorite sandwich roll.
Similar categories: Ingredients Chicken & Poultry Chicken Sandwiches Courses & Meals Lunch Sandwiches
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