Torta is a Spanish word, which depending on the Spanish speaking country, can mean either cake, a flat bread, or sandwich. As you can see I’m talking about a sandwich. In Mexico tortas are very popular meals. They can be served cold or hot, wet in a sauce, dry or grilled. The ingredients are as simple as beans, ham and cheese, scrambled eggs, or heartier ingredients like the milanesa you see here. In Mexican Spanish milanesa means a breaded and fried cutlet. The cutlet can be either beef, pork or chicken.
The cutlet is much the same as an Autrian or German Schnitzel. From our travels around central and Eastern Europe we’ve learned that breaded and fried cutlets are a popular meal around the region and beyond. In fact it was the Central and Eastern Europeans who introduced the cutlets to Latin America. Of course over time the cutlets evolved according to local cuisine and ingredients. In my family milanesa means a pork cutlet, but unlike the European versions our cutlets are served as a sandwich.
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Tortas de Milanesa or Breaded Pork Cutlet Sandwiches
- Total Time: 45 minutes
- Yield: 4 1x
Description
In Mexico tortas are very popular meals. They can be served cold or hot, wet in a sauce, dry or grilled.
Ingredients
For Cutlets:
- 2-3 pork cutlets or thinly sliced lean peace of pork*
- 1/2 cup breadcrumbs
- 1/2 tsp granulated garlic
- salt and ground black pepper
- 1-2 large eggs
- oil for frying
Toppings:
- refried beans
- Mexican crema or sour cream
- queso fresco or substitute with feta
- sliced onions
- avocado
- radish slices
- lettuce
- tomato slices
- jalapenos
- hot sauce or salsa of choice
Bread:
- bolillos or telera or birote Mexican breads**
Instructions
To prepare cutlets:
- Mix breadcrumbs with garlic, salt and pepper until well combined, set aside.
- In a separate bowl lightly beat egg and set aside. Tenderize pork into a thin piece, cut away any excess fat.
- Dip the tenderized cutlets into the beaten egg, coat on both sides.
- Dredge the cutlets into breadcrumbs until coated well on both sides.
- Line a plate with paper towels and set aside.
- Heat about 1/2 cup of sunflower, or vegetable oil.
- Once it reaches 175c or 350c fry the cutlets until crispy and brown. Allow to cool before assembling.
To assemble tortas:
- Cut bread lengthwise, spread refried beans on one half and cream on the other.
- Place cooled cutlet ontop of refried beans, and add all or any of the suggested toppings.
Notes
*Chicken, or turkey or beef may be used instead of pork if desired.
**If Mexican bread is not available any sandwich roll can be substituted.
- Prep Time: 30 mins
- Cook Time: 15 mins
Frequently Asked Questions
What is a torta de milanesa?
A torta is a Mexican sandwich. Milanesa refers to a breaded and fried cutlet — typically pork, beef or chicken — named after the Milanese-style schnitzel brought to Latin America by Central and Eastern European immigrants. This recipe uses thinly pounded pork cutlets coated in seasoned breadcrumbs and fried, then assembled on a bolillo roll. 
Can I use chicken or beef instead of pork?
Yes. use chicken, turkey or beef as direct substitutes at the same quantities. Pound them to roughly the same thickness as the pork — about 1/4 inch — so they cook through in the same frying time.
What bread should I use if I can’t find bolillo or telera rolls?
Any sandwich roll can be substituted. A crusty sub roll or a ciabatta roll are the closest alternatives. Avoid very soft burger buns — the bread needs to hold up against the refried beans and cream without falling apart.
At what oil temperature should I fry the cutlets?
175C/350F with about 1/2 cup of sunflower or vegetable oil in a pan. Fry until the cutlets are crispy and golden brown on both sides. Let them cool before assembling — allow them to cool before building the sandwich, which also prevents the bread from going soggy.
Hmmm, identical to the one found on Spicie Food, right down to the pictures
Hi Kate
This post is written by Nancy Lopez-Mchugh, as you can see from the Author Bio below the post. Nancy is of course the Spicie Foodie, one of Honest Cooking’s favourite contributors!
All the best
Kalle Bergman