Chicken Milanesa Torta

Using a sharp knife, cut each breast crosswise into about 2 or 3 thin cutlets. You can make them thicker or thinner depending on the size of your chicken breast.

Optional, pound the cutlets to even them out. Place one cutlet in a bag and using a meat mallet or a pan just give it a few light hits. Again not trying to pound these as thin as they can go, just evening them out a bit.

Once all the chicken pieces are pounded, season both sides generously with salt.

Prep the breading station with 3 plates or trays. One with flour + cornstarch, one with beaten eggs, and one with the panko bread crumbs. Place the chicken in the flour lightly coating both sides then move to the egg before finishing in the bread crumbs. Really press the bread crumbs into the chicken to ensure even coverage and sticking.

Add the breaded cutlets to a baking sheet and pop in the freezer for 2 hours to firm up. Transfer to a container or freezer bag and separate with parchment paper to avoid freezing together. Place in the freezer until ready to use.

Set a skillet over medium heat and add a layer of enough peanut oil all over the pan to shallow fry, roughly 1/4 to 1/2 inch of oil.

At the stove, using a thermometer verify the temp of the oil is 325-350 degrees F.

Slowly drop a frozen cutlet into the oil to let them get nice and golden brown. In total, fry the chicken for about 4 to 6 minutes, slightly agitating them throughout. When the internal temp reaches 155 F, move to a paper towel on a wire rack to dab the excess oil.

Add all the ingredients to a blender. Blitz until smooth. Taste it! Add more salt and lime as needed.

To assemble the sandwich, add the chipotle crema, some of the beans, thinly sliced lettuce and red onions to the sandwich roll. Add a chicken cutlet and top with salsa verde, pickled jalapenos, sliced avocado and queso fresco.