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A plate with a milanese veal sandwich

Veal Milanese Sandwich Mexican-Style

Chef Adriana Martin
Inspired by a Mexican classic, we prepared a veal Milanese sandwich Mexican Style using veal cutlets, crusty bread, avocado mash, lettuce, crème fraîche, sweet chipotles, tomato slices, and refried beans.
5 from 36 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican Cuisine
Servings 4 people
Calories 1333 kcal

Equipment

  • Mixing bowls
  • whisk
  • Knife
  • Cutting board
  • Plastic wrap
  • Cast iron skillet or a frying pan

Ingredients
  

For the veal Milanese

  • 4 veal cutlets
  • 1 egg
  • 1 pinch salt
  • 1/2 cup milk
  • 4 cups breadcrumbs
  • 1 teaspoon chicken bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup corn or canola oil

For the sandwiches

  • 4 round crusty bread sliced
  • 1 cup refried beans warm
  • 1/4 cup Mexican creama, or sour cream
  • 4 romaine lettuce leaves
  • 1 avocado mashed
  • 1 tomato thinly sliced
  • 1/2 onion thinly sliced
  • 4 sweet chipotles, optional

Instructions
 

  • In a mixing bowl, add one egg, milk, and salt. Whisk until the egg batter comes together.
  • Add the veal cutlets to the egg-milk mixture, cover, and allow them to marinate for 15 minutes inside the fridge.
  • Prepare the breadcrumbs by mixing with the garlic, pepper, and chicken bouillon.
  • Apply the breadcrumbs mix to the cutlets making sure the meat is completely breaded. Place the breaded veal on a plate and set it aside.
  • Add the oil to a frying pan and allow it to reach proper temperature. Deep fry each of the cutlets until golden brown on each side. This might take 3 to 4 minutes on each side.
  • Rest the fried cutlets in paper towels to remove any excess oil.
  • Place the sliced buns into the toaster and warm for a few seconds.
  • Spread on one side Mexican cream and the other warm refried beans. Add the lettuce, the veal Milanese cutlet, add avocado mash, tomato, and onion slices.
  • Garnish the sandwich with sweet chipotles or your favorite pickled veggie or pepper.

Video

Notes

When using fresh veal cutlets after breading, those are freezer-friendly. Wrap in parchment paper and vacuum seal. Doing this will preserve the bearded veal cutlets for a longer time until ready to fry. 

Nutrition

Calories: 1333kcalCarbohydrates: 98gProtein: 57gFat: 79gSaturated Fat: 10gPolyunsaturated Fat: 20gMonounsaturated Fat: 41gTrans Fat: 1gCholesterol: 184mgSodium: 550mgPotassium: 1309mgFiber: 14gSugar: 13gVitamin A: 3745IUVitamin C: 11mgCalcium: 313mgIron: 8mg
Keyword box lunch, sandwiches, veal
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