Chicken Torta Milanesa

By lorik

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)

Details

Servings 8
Cooking time 60mins
Adapted from cuisineathome.com

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