Weeknight Fried Chicken Torta
A quick and delicious fried chicken sandwich with Mexican flavors.
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- •8 Tomatillos
- •1 Serrano chiliStem cut off
- •1/4 White onion
- •2 Garlic cloves
- •1 handful Cilantro
- •Salt(optional)To taste
- •Vegetable oilFor frying
- •Ground cumin(optional)To taste
- •Mexican oregano(optional)To taste
- •1 can Canned beansDo not drain
- •1 Lime(optional)Juice to taste
- •300 g Sour cream
- •2 Chipotles in adobo
- •Iceberg lettuceThinly shaved
- •Red onionThinly sliced
- •AvocadosSliced
- •Pickled jalapenos(optional)
- •4 large Chicken breastsCut into thin cutlets
- •100 g Flour
- •50 g Corn starch
- •2 EggsBeaten
- •Panko breadcrumbs
- 1
Prepare salsa verde by blending tomatillos, serrano chili, white onion, garlic cloves, cilantro, and salt. Adjust salt to taste.
5 min
- 2
Cook refried beans by heating vegetable oil, toasting garlic, adding cumin and oregano, then mashing canned beans. Add lime juice and salt to taste.
5 min
- 3
Make chipotle crema by blending sour cream, chipotles, cilantro, and lime juice.
2 min
- 4
Prepare fresh vegetables: shave lettuce, slice red onion and avocados, and prepare pickled jalapenos.
5 min
- 5
Prepare chicken cutlets by slicing and optionally pounding chicken breasts. Season with salt.
5 min
- 6
Bread chicken cutlets using flour, beaten eggs, and panko breadcrumbs. Freeze for later use.
10 min
- 7
Shallow fry frozen chicken cutlets in oil heated to 350°F until golden brown, about 4 minutes total.
4 min
- 8
Assemble torta with sour cream, refried beans, lettuce, red onion, chicken cutlet, more sour cream, salsa verde, and avocado.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza