Sandwiched between soft, pillowy bread, each bite of this torta is a delightful mix of textures and flavours, from the warm, spicy chicken to the cool freshness of coriander. A celebration of the bold and varied flavours of Mexican cuisine, this recipe offers a delicious escape to the streets of Mexico with every bite.
Ingredients:
- 1 1/4 cups panko breadcrumbs
- 2 large eggs
- 1/4 cup unbleached all purpose flour
- 4 chicken cutlets (1/4″ thick, about 1 lb total)
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- 4 Telera, Bolillo or other soft 5″ rolls
- 1 (16 oz.) can refried pinto or black beans, warmed
- 1/4 white onion, finely chopped
- 8 oz queso fresco, thinly sliced
- 2 small ripe tomatoes, thinly sliced
- 1 large avocado, thinly sliced
- 1/2 cup fresh coriander leaves
- 1/4 cup mayonnaise
- 1/2 cup sliced pickled jalapenos
Method of cooking:
In a shallow bowl, crush the panko breadcrumbs a few times with your hands to break them into smaller pieces.
In another shallow bowl, beat the eggs to combine. Pour the flour into a third shallow bowl.
Season the chicken cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the chicken in the flour, one at a time, shaking off any excess. Dip the chicken in the egg and then in the panko, pressing to coat. Transfer to a plate.
In a large heavy saucepan, add 1/4″ of oil and heat over a medium heat until shimmering. Cook 2 chicken cutlets at a time, turning halfway through cooking, until the chicken is cooked through and the panko is golden brown, about 2 to 3 minutes per side. Transfer the chicken to a wire rack set over a rimmed baking sheet or plate lined with kitchen roll; season with salt.
Slice the rolls open. Spread the sliced side of the lower rolls with the beans. Sprinkle with onion and cheese, then top with chops, tomato, avocado and coriander. Spread the cut side of the top bun with mayonnaise and top with jalapeños.
Close the rolls and serve immediately.
