Mexican Milanese Style Sandwiches

These sandwiches are a new favorite at our house. There are a few cooking programs that I record to watch when I have time, and Mexican Made Easy is on of them. Marcela Valladolid hosts it, and if her other recipes are as easy as this one, then I understand the name of the show. Both kids had friends visiting when I decided to make these sandwiches. They all swooned over these sandwiches.

These sandwiches require frying, but because you are using chicken cutlets, they fry up so fast that you won’t even heat up the kitchen. It is very easy to make your chicken cutlets. First, place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Trim off any fat or ragged edges.

Mexican Milanese Style Sandwiches

 

Author:

Amye Melton

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Ingredients

• 4 (4-oz.) chicken cutlets
• salt and freshly ground black pepper
• 1 c. all-purpose flour, for dredging
• 1 c. plain breadcrumbs, for dredging
• 2 eggs, beaten
• vegetable oil, for shallow frying
• 4 Bolillo or Telera rolls or French bread
• Chipotle mayonnaise, recipe follows
• 4 lettuce leaves, optional
• sliced tomato
• avocado slices
• thinly sliced white onion
• lime wedges

Instructions

1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
2. Heat ½-inch oil in a large skillet to 350°F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
3. To assemble the sandwiches, half the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with chipotle mayonnaise. Place cutlet on the bottom half of a roll and add toppings of your choice. Squeeze with lime juice, if desired.

Notes

I used French Hamburger Buns purchased at Publix supermarket.

3.2.2708

Chipotle Mayonnaise

 

Author:

Amye Melton

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Ingredients

• 1 canned chipotle chile in adobo sauce
• 1 tsp. fresh lime juice
• ¼ c. mayonnaise
• salt and freshly ground black pepper

Instructions

1. In a small bowl mash together the chipotle chile, lime juice, and mayonnaise. Season with salt and pepper, to taste.

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