Tortas de pollo (crispy chicken sandwiches)
Cooking Con Claudia · ♥ 4.2K likes · 66.5K views · 8 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken breast
Halve the chicken breasts and pound thin and even between sheets of plastic wrap.
Pounding the chicken breasts thin
- 3 whole eggs
- ¼ cup milk
- 1 cloves minced garlic clove
- 1 tbsp chili powder
- 1 tsp black pepper
Whisk the eggs and milk; add the minced garlic, chili powder, black pepper, salt, onion powder, garlic powder, cumin and oregano.
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp oregano
Coat the chicken in the marinade, cover and marinate 30 minutes.
- ½ cup mayo
- ½ cup sour cream
- chipotle peppers
- 1 cloves garlic clove
- ½ whole lemon
- black pepper and salt
In a blender cup, combine the mayo and sour cream, chipotle peppers to taste, a garlic clove, the juice of half a lemon, black pepper and salt; blend, adjust salt and chipotle, transfer to a bottle.
- oil
- ¾ cup bread crumbs
- ¾ cup panko
- 1 cup Parmesan cheese
Heat the frying oil; mix the bread crumbs, panko and Parmesan.
- chile relleno
Remove excess marinade, press the chicken into the breading, and fry in hot oil on medium heat 3 to 5 minutes until golden; drain.
- telera bread
- butter
Halve the telera bread and toast both sides on a buttered griddle.
- refried beans
- avocado
- lettuce
- onions
- tomatoes
- jalapenos
- crema mexicana
Assemble: refried beans on the bottom, the chile relleno, the chicken; avocado spread on the top bread; lettuce, onions, tomatoes, jalapeno slices, crema mexicana and the chipotle sauce.
Assembling the torta