Chicken milanesa torta

Salsa verde: blend eight tomatillos, one stemmed serrano, a quarter white onion, a couple of garlic cloves, a big handful of cilantro and salt to taste; adjust the salt. Keeps a couple of days in the fridge.

Beans: heat a pan over medium with a drizzle of vegetable oil; toast two cloves of minced garlic about 30 seconds, adding a sprinkle of ground cumin and Mexican oregano at the end.

Pour in a can of beans undrained and mash with a fork or potato masher to the desired consistency.

Near the end add more cumin and Mexican oregano, then salt and a spritz of lime to taste.

Chipotle crema: blend 300 g sour cream, a couple of chipotles in adobo, a handful of cilantro and the juice of one lime.

Thinly shave iceberg lettuce, thinly slice red onion, slice avocados; have pickled jalapenos ready.

Cut four large chicken breasts crosswise into two or three thin cutlets each.

Optionally pound each cutlet lightly in a bag with a meat mallet or pan to even the thickness.

Salt both sides. Bread in three stages: 100 g flour mixed with 50 g cornstarch, two beaten eggs, then panko, pressing the crumbs on for even coverage.

Freeze on the sheet pan about two hours to firm up, then layer with parchment in a container and keep frozen.

Heat about half an inch of neutral oil in a skillet over medium to around 350F.

Shallow fry a cutlet from frozen until golden brown, flip and repeat, about four minutes in total.

Assemble: sour cream crema and beans on the bottom bun, then lettuce and red onion, the cutlet, more crema, a spoonful of salsa verde and sliced avocado.