Chicken Milanesa Torta

6 Steps to complete

• 1
  Beat eggs in a shallow dish with garlic and onion powder, pepper and salt. Prepare a second shallow dish with breadcrumbs and Cotija Cheese. Mix until cheese and breadcrumbs are combined.
• 2
  Dip chicken into eggs and let excess drip off. Coat with Cotija Cheese, breadcrumbs, turning and patting to coat.
• 3
  Preheat oil in skillet for 2 minutes over medium heat. Working in batches, fry chicken for 3 to 4 minutes on each side until golden brown and internal temperature of 165°F is reached. Transfer chicken to a paper towel-lined plate to drain.
• 4
  Preheat a griddle or a nonstick skillet for 2 minutes over medium heat. Spread ½ tablespoon butter on the inside of each bread half. Place bread halves on griddle and toast 1 minute on each side, or until warm and golden.
• 5
  Evenly spread each telera bread bottom with 3 tablespoons mashed black beans. Add 2 tablespoons Chipotle Sour Cream. Top with 1 piece of chicken Milanese and drizzle with an additional 1 tablespoon Chipotle Sour Cream. Top with lettuce, Queso Fresco Cheese slices, tomato, onion, and avocado. Spread 1 tablespoon of Chipotle Sour Cream on the top half of the bread. Serve and enjoy!
• 6
  Cook’s note: if telera bread is not available, other bread rolls can be substituted if desired by slightly hollowing out bread roll before toasting.