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Tortas de Milanesa or Breaded Pork Cutlet Sandwiches

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  • Author: Nancy Lopez-McHugh
  • Total Time: 45 minutes
  • Yield: 4 1x


In Mexico tortas are very popular meals. They can be served cold or hot, wet in a sauce, dry or grilled.



For Cutlets:

  • 23 pork cutlets or thinly sliced lean peace of pork*
  • 1/2 cup breadcrumbs
  • 1/2 tsp granulated garlic
  • salt and ground black pepper
  • 12 large eggs
  • oil for frying


  • 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


  • bolillos or telera or birote Mexican breads**


To prepare cutlets:

  1. Mix breadcrumbs with garlic, salt and pepper until well combined, set aside.
  2. In a separate bowl lightly beat egg(s) and set aside. Tenderize pork into a thin piece, cut away any excess fat.
  3. Dip the tenderized cutlets into the beaten egg, coat on both sides.
  4. Dredge the cutlets into breadcrumbs until coated well on both sides.
  5. Line a plate with paper towels and set aside.
  6. Heat about 1/2 cup of sunflower, or vegetable oil.
  7. Once it reaches 175c or 350c fry the cutlets until crispy and brown. Allow to cool before assembling.

To assemble tortas:

  1. Cut bread lengthwise, spread refried beans on one half and cream on the other.
  2. Place cooled cutlet ontop of refried beans, and add all or any of the suggested toppings.


*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
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