- 8
- 60 mins
Ingredients
- FOR THE PICKLED VEGETABLES, HEAT:
- 3/4 cup each cider vinegar water
- 6 Tbsp. sugar
- 2 Tbsp. kosher salt
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 bunch radishes, julienned
- FOR THE SAUCE, STIR:
- 4 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 1 Tbsp. minced chipotle in adobo sauce
- 1 Tbsp. fresh lime juice
- 2 tsp. minced fresh garlic
- Salt and black pepper to taste
- FOR THE CUTLETS, POUND:
- 2 boneless, skinless chicken breasts (8 oz. each), halved horizontally, then crosswise
- 1/4 cup all-purpose flour
- 1 tsp. smoked paprika
- 2 eggs
- 1/4 cup minced fresh cilantro
- 1 1/2 cups panko bread crumbs
- Vegetable oil
- 1 avocado, thinly sliced
- 1 soft Italian baguette, halved
- lengthwise (12-inch)
Preparation
Step 1
Preheat broiler to high with rack 6–8 inches from element.
For the pickled vegetables, heat vinegar, water, sugar, and 2 Tbsp. salt in a glass bowl in the microwave just until sugar dissolves; toss in
carrots, cucumber, and radishes.
For the sauce, stir together cream cheese, mayonnaise, chipotle, lime juice, and garlic; season with salt and pepper.
For the cutlets, pound chicken pieces to 1/4-inch thick using the flat
side of a meat mallet; season with salt and pepper. Combine flour and
paprika in a shallow dish. Beat eggs and cilantro in another shallow dish.
Place panko in a third shallow dish. Dredge cutlets in flour mixture, dip
in egg mixture, letting excess drip off, then dredge in panko, pressing
to adhere. Transfer cutlets to a rack set inside a baking sheet.
Heat 1/4-inch oil in a large skillet over medium-high. Fry cutlets in two batches on both sides until crisp and golden, 6 minutes per batch; transfer to a paper-towel lined plate.
Slice baguette in half lengthwise. Remove some of the soft bread from the center of the top half; broil top and bottom, cut side up, until toasted, 1 minute. Spread bottom half of baguette with sauce, then layer on avocado, cutlets, 1 cup drained pickled vegetables, and top baguette.
Slice torta into eight pieces and serve with remaining pickled vegetables on the side.
Per serving: 716 cal; 28g total fat (6g sat); 210mg chol;
989mg sodium; 53g carb;5g fiber; 63g protein