Tortas De Pollo Con Ensalada De Repollo Recipes

TORTA DE MILANESA DE POLLO

Torta de Milanesa de Pollo image

The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 2

Number Of Ingredients 18

Ingredients

½ pound skinless, boneless chicken breast
1 ½ tablespoons cornstarch
1 egg
⅓ cup bread crumbs
2 tablespoons chopped fresh cilantro
1 teaspoon ground chipotle pepper
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
2 bolillo rolls, sliced in half lengthwise
3 tablespoons mayonnaise
1 tablespoon hot sauce (such as Valentina®)
2 tablespoons sunflower seed oil
½ avocado, sliced
3 slices tomato
2 lettuce leaves
1 tablespoon pickled carrots
1 tablespoon pickled jalapeno peppers

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.

Nutrition Facts : Calories 953.8 calories, Carbohydrate 89.1 g, Cholesterol 171.1 mg, Fat 47 g, Fiber 7.6 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 656.8 mg, Sugar 5.4 g

ENSALADA DE POLLO

Ensalada de pollo image

Ensalada de pollo (Mexican chicken salad) is a super easy and delicious meal made from shredded chicken and veggies. It can be served with tostadas, crackers or bread.

Provided by Carissa

Categories Side Dish

Number Of Ingredients 9

Ingredients

1/3 cup sour cream
1/2 cup mayonnaise
1 tsp garlic salt
1/2 tsp ground black pepper
1/4 cup diced white onion
1/4 cup chopped celery
1/4 cup chopped pickled jalapenos (plus 2 tbs of the juice)
15 oz can of mixed veggies (drained)
3 cups shredded chicken

Steps:

In a bowl combine the sour cream, mayonnaise, garlic salt, and pepper and mix well.
Add the onion, celery, jalapenos and the juice from the jalapenos to the bowl. Mix well.
Next add the veggies and chicken and mix again until everything is well coated.
Transfer to the fridge to chill for about an hour before serving.

Nutrition Facts : Calories 202 kcal, Carbohydrate 11 g, Protein 3 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 14 mg, Sodium 648 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving