lunch · everyday
Torta de milanesa
Crispy breaded beef cutlet on a toasted bolillo with beans, avocado, jalapeños and Oaxaca cheese.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound the cutlets thin, season, dip in egg and crumbs.
-
2
Fry in hot oil until crisp and cooked through, 63°C (145°F), 2 minutes a side.
-
3
Split and toast the rolls; spread one side with beans, the other with mayo.
-
4
Layer cutlet, cheese, avocado, tomato, onion and jalapeños, then press briefly on the griddle.
