Torta de Milanesa

Name: Torta de Milanesa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 2 pieces, about 6 oz each beef top round, thinly sliced; 1/2 cup all-purpose flour; 2, beaten large eggs; 1 cup plain dried breadcrumbs; 2 telera or bolillo rolls; 1/2 cup, warmed refried pinto beans; 1, sliced ripe avocado; 1, thinly sliced roma tomato; 1/4, thinly sliced white onion; 1/4 cup, sliced pickled jalapeños; 3 tbsp Mexican crema; 1/2 cup, shredded Oaxaca cheese; 1/2 cup, for frying neutral oil; to taste fine sea salt; to taste black pepper

The Mexico City lunch counter classic — a crackling pounded-thin breaded beef cutlet stuffed into a split telera roll with refried beans, avocado, pickled jalapeños, and a slick of crema. Engineered to be eaten standing up.

nut-free
high-protein
contains-meat
contains-dairy
contains-eggs

Ingredients

beef top round, thinly sliced2 pieces, about 6 oz each
all-purpose flour1/2 cup
large eggs2, beaten
plain dried breadcrumbs1 cup
telera or bolillo rolls2
refried pinto beans1/2 cup, warmed
ripe avocado1, sliced
roma tomato1, thinly sliced
white onion1/4, thinly sliced
pickled jalapeños1/4 cup, sliced
Mexican crema3 tbsp
Oaxaca cheese1/2 cup, shredded
neutral oil1/2 cup, for frying
fine sea saltto taste
black pepperto taste

Steps

Pound and season the beef.
Place each beef slice between two sheets of plastic wrap and pound with a heavy pan until 1/4-inch thick. Season both sides with salt and pepper.
Dredge the cutlets.
Set up three shallow plates: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, then egg, then press firmly into breadcrumbs to coat fully.
Fry the cutlets.
Heat the oil in a wide skillet over medium-high until shimmering. Fry the cutlets one at a time, 90 seconds per side, until deeply golden and crisp. Drain on a rack.
Toast and hollow the rolls.
Split the telera rolls and lightly toast the cut sides in a dry skillet. Pull out some of the bready interior to make room for fillings.
Assemble the sandwich layers.
Spread refried beans on the bottom half and crema on the top. Layer Oaxaca cheese, the hot milanesa, avocado, tomato, onion, and pickled jalapeños.
Press, cut, and serve immediately.
Press the top of the roll down firmly. Cut in half on a diagonal and eat immediately, while the crust is still loud.

Nutrition

Nutrition, per serving. 690 calories. Protein 44.5 grams, 26 percent. Carbs 52.3 grams, 30 percent. Fat 33.7 grams, 44 percent. Fiber 8.2 grams, sugar 5.1 grams, saturated fat 11.3 grams, sodium 830 milligrams. Estimated from ingredients.