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Mexican Chicken Milanesa Sandwich

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PREP TIME
15 min
COOKING TIME
18 min
TOTAL TIME
33 min
SERVINGS
2 servings
Lunch Dinner
Mexican Chicken Milanesa Sandwich
Ingredients
  • 1/2 pound skinless, boneless chicken breast
  • 1 1/2 tablespoons cornstarch
  • 1 egg
  • 1/3 cup bread crumbs
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground chipotle pepper
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon coarsely ground black pepper
  • 2 bolillo rolls, sliced in half lengthwise
  • 3 tablespoons mayonnaise
  • 1 tablespoon hot sauce (such as Valentina®)
  • 2 tablespoons sunflower seed oil
  • 1/2 avocado, sliced
  • 3 slices tomato
  • 2 lettuce leaves
  • 1 tablespoon pickled carrots
  • 1 tablespoon pickled jalapeno peppers
Instructions
1
Heat the oven to 250 degrees F (120 degrees C).
2
Take chicken breast and place it in a resealable zip-top plastic bag. Secure the opening with a tight seal.
3
Using the flat side of a meat mallet, gently pound the chicken breast to an even thickness of 1/4 inch.
4
In a separate bowl, whisk together egg until well combined.
5
Add cornstarch to the bowl with the egg and mix until the mixture is evenly coated.
6
Dip the chicken breast into the bowl with egg, allowing it to coat completely before removing it.
7
In a separate container, combine bread crumbs, cilantro, chipotle peppers, oregano, cumin, and pepper.
8
Add the seasoned bread crumb mixture to the bag with the chicken breast, and shake vigorously until the chicken is evenly coated.
9
Carefully lift the chicken breast from the bowl, allowing any excess egg to drip off.
10
Add the bread crumb-coated chicken breast back into the bag, and press the seasoned mixture firmly onto the chicken.
11
Place bolillo buns in the preheated oven to warm through and toast, taking about 12 minutes.
12
In a small mixing bowl, combine mayonnaise and hot sauce until well combined.
13
Heat oil in a skillet over medium heat, allowing it to warm up before use.
14
Cook the chicken breast in the skillet until browned on both sides, taking about 6 minutes per side.
15
Insert an instant-read thermometer into the center of the chicken breast to check for doneness.
16
Cut the cooked chicken breast in half, lengthwise.
17
Assemble sandwiches by spreading spicy mayonnaise on both sides of the rolls, followed by a layer of avocado, tomato, lettuce, carrots, and jalapeños.
18
Add the cooked chicken breast to one half of the roll, topping it with the other half.
19
Serve sandwiches warm, accompanied by additional spicy mayonnaise for dipping.