Torta de Milanesa
Crispy breaded thin-cut beef served in a soft roll with fresh toppings—Mexico's beloved street sandwich. Ready in 25 minutes with pantry ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 540
- Protein
- 32g
Ingredients
- ½ lb beef thin-cut slices (milanesa or cutlets)
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup bread crumbs, panko or plain
- 2 whole soft telera or bolillo rolls
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the beef slices dry with paper towels—this helps them brown and the coating stick. Discard the towels.
- 2
Sprinkle both sides of each beef slice with salt and pepper, pressing gently so it sticks.
- 3
Pour flour into one shallow bowl, crack both eggs into a second shallow bowl and whisk with a fork until the whites and yolks blend, and pour bread crumbs into a third shallow bowl.
- 4
Place one beef slice in the flour and coat both sides, tapping off excess so only a thin layer stays. Do the same with the second slice.
- 5
Hold the first floured slice over the egg bowl and dip it, turning to coat both sides, then lift and let excess drip back into the bowl—about 3 seconds per side.
- 6
Place the wet beef slice into the bread crumb bowl and coat both sides by gently pressing down and turning over once, so bread crumbs stick evenly. Repeat with the second slice.
- 7
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Carefully lay both breaded beef slices flat in the hot oil. You'll hear a loud sizzle—this is correct. Do not move them.
- 9
Cook for 2 minutes until the bottom is deep golden brown with darker speckled edges. Flip carefully and cook the second side for 1.5 minutes until the same color.
- 10
Transfer both slices to a clean plate lined with paper towels to drain excess oil.
- 11
Slice each roll horizontally in half, opening it like a book. If desired, lightly toast the cut sides in the warm skillet for 30 seconds until they are pale golden.
- 12
Place one crispy beef slice on the bottom half of each roll. Top with lettuce, sliced tomato, sliced avocado, or any fresh toppings you like, then close the roll.
- 13
Serve immediately while the beef is still warm and crispy.
Tools you’ll need
- 3 shallow bowls
- paper towels
- 12-inch skillet
- spatula or tongs
- cutting board
- knife
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