Mexican · Dinner
Crispy Breaded Beef Sandwich
Torta de Milanesa
Mexico City torta of breaded fried beef milanesa stacked on a telera roll with refried beans, avocado, tomato, lettuce, pickled jalapeno, and Oaxaca cheese, finished with crema and salsa verde.
$$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
892Calories
52gProtein
52gFat
58gCarbs
5gSugar
8gFiber
1240mgSodium
138mgChol
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Instructions
1
Prep
Pound 360g beef top round thin to 1cm and divide into 2 portions, season each with salt and pepper. Combine 120g breadcrumbs with oregano and cumin in a shallow dish. Place 60g flour and beaten eggs in separate dishes. Husk and rinse 6 tomatillos, stem 2 serranos. Slice 120g avocado and 2 medium tomatoes into rounds. Shred 60g lettuce and 120g queso Oaxaca. Have 160g cooked pinto beans, 40g pickled jalapeno, and 60ml crema ready.
2
Char
Heat a dry skillet over medium-high. Char tomatillos and serranos in batches, about 5 minutes until blackened in patches. Blend with 2 tbsp cilantro and 0.5 tsp salt until coarsely textured. Transfer to a bowl.
3
Saute
Heat 2 tbsp oil in a skillet over medium. Add beans, 0.5 tsp salt, and 60ml bean liquid. Mash 4–5 minutes until thick and spreadable. Transfer to a bowl.
4
Fry
Heat 120ml neutral oil in a skillet over medium-high for 2 minutes until shimmering. Coat each beef portion in flour, dip in egg, press into breadcrumbs. Fry 3 minutes per side until deep golden, crisp, and cooked through. Drain on a rack.
5
Toast
Heat 2 tbsp oil in the same skillet over medium-high for 30 seconds. Place telera roll halves (4 halves total) face-down, toast in batches 90 seconds each until golden and lightly crisped.
6
Build
Set each toasted bottom half on a board. Spread refritos generously on each, layer milanesa, queso Oaxaca, tomato, avocado, lettuce, and pickled jalapeno. Spoon salsa verde across the top of each.
7
Plate
Drizzle crema inside the top half of each roll, cap the sandwiches, and press gently. Cut on a diagonal, crown with fresh cilantro. Serve with extra salsa verde alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef top round
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 60g (2.1 oz) all-purpose flour
- 2 large eggs
- 120g (4.2 oz) fine plain breadcrumbs
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 120ml (1/2 cup) neutral oil
- 160g (5.6 oz) pinto beans, cooked
- 60ml (1/4 cup) bean cooking liquid or water
- 6 tomatillos
- 2 serrano chiles
- 2 tbsp fresh cilantro
- 120g (4.2 oz) avocado
- 2 medium tomatoes
- 60g (2.1 oz) iceberg lettuce
- 120g (4.2 oz) queso Oaxaca
- 40g (1.4 oz) pickled jalapeno slices
- 2 telera rolls
- 60g (2.1 oz / small handful) Mexican crema or sour cream