Milanesa Sandwich (Torta de Milanesa)
Crispy breaded beef steak in a soft roll, layered with avocado, lettuce and pickled onions – a hearty Mexican lunch that’s quick to assemble.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the beef slices dry, then season with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat with panko breadcrumbs, pressing gently to adhere.
-
Step 2 of 5
Heat a shallow layer of oil in a skillet over medium‑high heat and fry the breaded beef for 2‑3 minutes per side until golden and cooked through; drain on paper towels.
-
Step 3 of 5
While the meat rests, split the rolls and spread a thin layer of crema on both halves, sprinkling with oregano.
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Step 4 of 5
Layer the lettuce, avocado slices, pickled onions and the hot milanesa onto the bottom half of each roll, then crown with the top half.
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Step 5 of 5
Serve immediately, with extra pickled onions or hot sauce on the side if desired.
Notes from the kitchen
If panko isn’t available, use regular breadcrumbs toasted lightly. For a lighter version, substitute thinly sliced pork tenderloin. The sandwich is best eaten fresh but the milanesa can be refrigerated up to 2 days.
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