Milanesa de res often refers to thin-cut slices of steak coated in bread crumbs and fried until golden and slightly crisp. Milanesas can be served on their own with beans and rice, or served thinly sliced as a filling for tacos. But one of the most popular ways to enjoy milanesas is in tortas with lettuce, onion, tomato, and avocado on a toasted bolillo roll with a couple of pickled jalapeños on the side. Like most Mexican tortas, these steak milanesa tortas can be enjoyed any time of day.
Whisk together the eggs and milk in a medium bowl; season with salt and pepper.
Combine the dried bread crumbs, ancho chile powder, seasoning salt, and black pepper in a pie plate or shallow baking dish.
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.
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.
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.
Tortas de milanesas can also be made on telera rolls or hamburger buns.