Torta de Milanesa de Res
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Beef · dairy-free, high-protein
621 cal
32g protein
58g carbs
29g fat
per serving · estimated
Ingredients
- 1/2 lb thin beef cutlets
- 3/4 cup bread crumbs
- 1 large eggs
- 1/4 cup all-purpose flour
- 2 telera rolls
- 1 avocado
- 1/2 cup refried pinto beans
- 1/4 cup pickled jalapenos
- 1 roma tomato
- 1/4 cup vegetable oil
Method (tap to check — screen stays awake)
- Pound the beef cutlets thin, then season with salt and pepper.
- Dredge each cutlet in flour, then beaten egg, then bread crumbs.
- Fry in oil over medium-high heat for 2 to 3 minutes per side until golden and crisp; drain.
- Split and lightly toast the telera rolls, then spread refried beans on the bottoms.
- Layer the milanesa, sliced avocado, tomato, and pickled jalapenos.
- Close the tortas, press gently, and cut in half to serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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