The Mexican adaptation of the classic Italian sandwich, the cotoletta alla Milanese, is served on a bun and topped with South-of-the-Border condiments. A chicken breast that has been breaded with spicy seasonings and then toasted is used as the base for a sandwich that is then topped with a spicy spread, avocado, lettuce, tomato, and pickled veggies.
- Adjust by reducing serving 2 and increasing serving overall.
- The original recipe makes enough for two meals.
- Ingredient Checklist
- a half pound of boneless and skinless chicken breasts
- 1 and a half teaspoons of cornstarch
- 1 egg
- ⅓ cup bread crumbs
- 2 tablespoons of fresh cilantro that has been chopped.
- 1 teaspoon of chipotle pepper that has been ground
- 1 level teaspoon of dried oregano from Mexico
- 1 teaspoon of cumin that has been ground
- 1/4 teaspoon of black pepper that has been finely ground
- 2 bolillos, cut in half along their longitudinal axis, sliced
- 3 tablespoons mayonnaise
- 1 teaspoon of a fiery sauce (like Valentina®, for example)
- 2 teaspoons oil made from sunflower seeds
- ½ avocado, sliced
- 3 slices tomato
- 2 lettuce leaves
- 1 tsp. of carrots in a pickling liquid
- 1 tablespoon pickled jalapeno peppers
Detailed Instructions and a Checklist
Turn the temperature in the oven up to 250 degrees F. (120 degrees C).
Chicken breasts should be stored in a plastic bag with a zip-top closure that can be sealed again. Beat flat to a thickness of about a quarter of an inch. To coat, add cornstarch and give the mixture a shake.
In a somewhat shallow basin, whisk the egg. To finish, leave the chicken breast in the bowl after dredging it in the egg. Put some bread crumbs in the bag, along with some cilantro, chipotle, oregano, cumin, and pepper, and give it a good shake. Remove the chicken from the dish and allow any excess egg to drop off before serving. Include in the mixture of bread crumbs. Shake the bread crumbs that have been seasoned and press them onto the chicken breast.
The bolillo buns should be cooked through and toasted in an oven that has been preheated to around 12 degrees Celsius.
While everything is going on, combine the mayonnaise and spicy sauce in a separate smaller mixing bowl.
Heat oil in a skillet over medium heat. About six minutes on each side should be enough time to brown the chicken. If you place an instant-read thermometer into the middle, it should register at least 165 degrees Fahrenheit (74 degrees C). Using a sharp knife, slit the chicken in half lengthwise.
Put the toppings on the sandwiches. The rolls should have a layer of spicy mayonnaise applied on both sides. Two of the halves have avocado, tomato, lettuce, carrots, and jalapenos spread on them in equal proportions. The chicken and the tops of the rolls should then be added. As a dipping sauce, serve the leftover spicy mayonnaise on the side.
Data Relating to Nutrition
954 calories, 43.4 grammes of protein, 89.1 grammes of carbs, 47 grammes of fat, 171.1 milligrammes of cholesterol, and 656.8 milligrammes of sodium are included in one serving.
87% Carbohydrates: 89.1g 29%
Dietary Fiber: 7.6g 30%
7.4 grammes of saturated fat
171.1 milligrammes of cholesterol
Vitamin A Iu: 1008.6IU
Niacin Equivalents: 26.7mg
Vitamin B6: 0.9mg
Vitamin C: 22.8mg
32% Calcium: 108.4mg
423,4 Calories Derived From Fat (31%)