Chicken milanesa torta

Butterfly each big chicken breast: hold the knife perpendicular, slice about halfway down and open it out.

Cover with a couple of folded sheets of plastic and pound with a heavy pounder (or the back of a small pot) to about a quarter inch thick on both sides, then cut each in half, one half per sandwich.

Set up a three-step breading of flour, eggs and panko; beat the two eggs with a teaspoon of salt until completely liquid.

Salt both sides of the chicken well, since this is the dish's seasoning.

Coat in flour, dip in egg, then lay into the panko and press the crumbs in so they stick; set on a sheet.

Have ready the black beans blended with a little rendered lard, queso fresco, chopped pickled jalapenos, pickled pink onions and avocado tomatillo salsa.

Make a slaw of Napa cabbage, cilantro and a little Mexican crema, sprinkled with salt and mixed well.

Heat about half an inch of vegetable oil until shimmering and it bubbles fiercely when tested with the edge of a milanesa.

Fry the milanesas about two minutes per side, keeping the heat high so the oil temperature does not drop.

Split the telera in half like a bagel (toast it if wanted) and spread the beans on the bottom as you would butter or mayonnaise.

Add a milanesa, the creamy cabbage slaw, queso fresco, the pickled jalapenos, a few pickled red onions and a spoonful of avocado tomatillo salsa down the middle; put on the top and cut in half.