The Weeknight Fried Chicken Torta, inspired by a trip to the airport.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Cut each chicken breast into 2 or 3 thin cutlets with a sharp knife, then pound them to an even thickness. Season both sides generously with salt.
2. Blend all the crema ingredients until smooth, then taste and adjust.
3. Set up three plates: flour mixed with cornstarch, beaten eggs, and panko. Coat each cutlet in flour, then egg, then panko, pressing the crumbs in firmly.
4. Place the breaded cutlets on a baking sheet and freeze for 2 hours.
5. After 2 hours, move the cutlets to a container or freezer bag, separating them with parchment paper.
6. Heat about 1/4 to 1/2 inch of oil in a skillet over medium heat. Check the oil reaches 325-350°F/162-176°C with a thermometer.
7. Shallow fry the frozen cutlets for 4 to 6 minutes, turning occasionally, until the internal temperature reaches 155°F/68°C.
8. Drain on paper towel on a wire rack.
9. Assemble: spread chipotle crema on the roll, add beans, thinly sliced lettuce and red onion, then the cutlet. Top with salsa verde, pickled jalapeños, sliced avocado and queso fresco.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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