Steak Milanesa Torta
Steak Milanesa Torta
Steak Milanesa Torta
Steak Milanesa Torta
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Ingredients
  • 2 eggs
  • 2tablespoons milk
  • cups dry bread crumbsplain
  • 1tablespoon ancho chile powder
  • 1teaspoon seasoning salt
  • 1/2teaspoon black pepper
  • 1pound milanesa or thin-cut round steak
  • vegetable oilfor frying
  • 6 bolillossliced in half length-wise
  • Mexican crema
  • shredded lettuce
  • Sliced tomato
  • Sliced onion
  • Sliced avocado
  • pickled jalapeño peppers
Instructions
  1. Whisk together the eggs and milk in a medium bowl; season with salt and pepper.
  2. Combine the dried bread crumbs, ancho chile powder, seasoning salt, and black pepper in a pie plate or shallow baking dish.
  3. Dip the milanesas or thin-cut steaks, one at a time, in the egg mixture, then into the bread crumbs, coating both sides. Transfer coated steaks to a large plate.
  4. Heat 2 tablespoons of vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Fry the steaks, 2 to 3 at a time, for 5 to 7 minutes per side until golden brown. Transfer milanesas to a paper towel-lined plate. Repeat with remaining milanesas, adding more vegetable oil to the pan, if needed.
  5. Toast bolillo rolls on a comal, griddle, or skillet over medium heat until light golden brown. Spread 1 to 2 tablespoons Mexican crema on toasted bolillo rolls. Layer shredded lettuce, 2 to 3 breaded milanesas, sliced tomato, onion, and avocado on bottom slice of bolillo roll. Cover sandwich with top slice of bolillo roll. Serve with pickled jalapeño peppers.
Recipe Notes

Tortas de milanesas can also be made on telera rolls or hamburger buns.