Torta de Milanesa con Aguacate, Pico de Gallo y Mayonesa de Chipotle

Ingredientes

• 2 chicken breasts
• 1/2 cup flour
• 2 eggs
• 1.5 cups breadcrumbs
• Cotija cheese ((optional))
• 1/2 teaspoon chipotle powder ((optional))
• 1 avocado
• 4 sandwich rolls
• 1 Roma tomato
• 1/4 onion
• 1/2 jalapeno
• 10 sprigs cilantro
• juice of half a lime
• salt
• 1/4 cup mayonnaise
• 1 chipotle in adobo
• 1 garlic clove
• squeeze of lime juice
• pinch of salt

Preparación

1. 1

   If you are using chicken breasts, start by slicing the breasts in half horizontally.

2. 2

   Place each half between plastic or wax paper and pound them out using a cleaver (or skillet)

3. 3

   Build your Milanesa assembly station using a handful of flour, 2 eggs, and 1.5 cups of breadcrumbs

4. 4

   If seasoning the breadcrumbs (optional), add a handful of Cotija cheese, 1/2 teaspoon chipotle powder and a generous pinch of salt

5. 5

   Dredge each cutlet in flour, egg, and breadcrumbs

6. 6

   Bake the cutlets for 15-20 minutes at 400F or until the chicken is cooked through. (This batch took about 18 minutes.)

7. 7

   For the chipotle mayonnaise, combine the following ingredients in a blender or food processor: 1/4 cup mayonnaise, 1 chipotle in adobo, 1 garlic clove, a squeeze of lime juice, and a pinch of salt.

8. 8

   Add a dash of water if the ingredients don't combine readily

9. 9

   For the Pico de Gallo, finely chop 1 Roma tomato, 1/4 onion, 1/2 jalapeno, and 10 sprigs of cilantro.

10. 10

    Mix well and add the juice of half a lime and a pinch of salt

11. 11

    Slice an avocado into thin strips for the sandwiches

12. 12

    Briefly toast the sandwich rolls

13. 13

    Each Milanesa de Torta gets a chicken cutlet (or two!), avocado, Pico de Gallo and chipotle mayonnaise.

14. 14

    Serve immediately.