Fried cutlet torta: Torta de milanesa

articles Food & Cuisine Recipes

Karen Hursh Graber

While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema.

The milanesa is probably the most popular filling, and part of its appeal is the crunch of the breadcrumbs, which are literally pressed into the meat with a rolling pin here in Mexico.



  • 1 4-ounce pork or chicken cutlet
  • ½ cup fine, dry bread crumbs (do not use panko, since the crumbs are too large to press into the meat)
  • beaten egg
  • vegetable oil for frying
  • bolillo or telera roll, or substitute French bread
  • ¼ cup refried beans
  • 1 tablespoon thick Mexican crema or mayonnaise
  • 2-3 ¼ inch slices of tomato
  • 4-5 ¼ inch slices of avocado
  • 3-4 thin slices of white onion
  • 2-3 pickled jalapeño strips (jalapeños en escabeche)



Season the cutlet with salt and pepper. Place the crumbs on a plate and the beaten egg into a shallow pan. Dip the cutlet in the egg, then into the bread crumbs, pressing on both sides with a rolling pin so that as much as possible adheres to the cutlet.

Heat the oil in a pan and fry the cutlet on both sides until crisp. Set aside to drain on paper towels while you prepare the sandwich.

Cut the roll in half horizontally and pull out the soft center part (the miga). Spread one side with the refried beans and the other with the crema or mayonnaise.

Place the cutlet on the roll, top with tomato, avocado and onion.

For a hot sandwich, press in a panini press. Makes 1 sandwich.

Link to Source Article
Tortas, Cemitas, Pambazos: A Meal in a Sandwich

Published or Updated on: June 1, 2008 by Karen Hursh Graber © 2009
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