Chicken Milanesa Tortas

In Mexico, torta sandwiches share notoriety and ubiquity with the esteemed ranks of the taco. This twist stacks crispy, seasoned chicken cutlets with lettuce, tomatoes and avocados, and a smoky chipotle Mayonesa spread.

Ingredients

Procedure

Chicken Cutlets

1. Season chicken with 3/4 teaspoon of the garlic salt and 1/8 teaspoon black pepper.
2. Mix flour, cumin, remaining 3/4 teaspoon garlic salt and 1/8 teaspoon black pepper in bowl for dredging. Beat eggs with whisk in separate bowl. Place breadcrumbs in third bowl.
3. Coat chicken with flour mixture, dip in egg, then coat in breadcrumbs.
4. Set fryer to 350°F. Fry chicken about 2 1/2 minutes or until cooked through (internal temperature 165°F). Hold hot for service.

Chipotle Mayonesa

1. Mix mayonesa and chipotle chili pepper until blended. Hold refrigerated for service.

Service

1. Place chicken on bottom of split sub roll. Top with lettuce, tomato, avocado, onion and pickled jalapenos. Spread top half of sub roll with 1 tablespoon chipotle chili pepper mayonesa. Serve immediately.