Mexican Torta de Milanesa

Instructions

1. Season and prepare the steaks
   Season the pounded beef steaks with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and dried oregano.
2. Bread the milanesa
   Dredge each steak in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with seasoned breadcrumbs, pressing gently to adhere. Place breaded steaks on a baking sheet and let rest for 5 minutes to help the coating set.
3. Fry the milanesa
   Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the breaded steaks for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the bread
   Lightly toast the sliced telera or bolillo rolls. Spread a layer of refried beans on the bottom half of each roll.
5. Assemble the tortas
   Place a fried milanesa steak on top of the refried beans on each sandwich. Layer with sliced avocado, shredded lettuce, tomato slices, and red onion rings.
6. Add the finishing touches
   Drizzle Mexican crema or sour cream over the vegetables and add pickled jalapeños to taste. Close the sandwiches with the top halves of the rolls, pressing gently to compact.
7. Serve immediately
   Cut the tortas in half diagonally and serve immediately while the milanesa is still crispy. Optionally, serve with lime wedges and your favorite salsa on the side.