Breaded Chicken Cutlet & Green Chilaquiles Torta

Marielle Henaine
This quick and easy-to-prepare breaded chicken cutlet & green chilaquiles torta is a great way to kick-start your day! Perfect for breakfast, this delicious torta is stuffed with spicy green chilaquiles prepared with a tomatillo-based sauce and a crispy breaded chicken cutlet that, combined with crema, cheese, and red onion, make for an irresistible dish that will make you feel full of energy.
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Ingredients
4
Portions
  • 1 tablespoon vegetable oil
  • 4 serrano chiles
  • 1/2 onions, cut into quarters
  • 2 cloves garlic
  • 8 tomatillos, cut into halves
  • some fresh cilantro
  • 3 allspice berries
  • 1 teaspoon cumin
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 4 cups tortilla chips
  • 500 grams chicken cutlet
  • 3 eggs, beaten
  • 1/2 cups breadcrumbs
  • some vegetable oil, for frying
  • 4 telera rolls
  • 1 cup refried beans
  • sour cream
  • panela cheese, shredded
  • red onion, cut into thin strips
Preparation
25 mins
35 mins
Easy
  • For the chilaquiles: Heat oil in a large skillet. Add onion, garlic, tomatillos, cilantro, allspice berries, and cumin. Cook for 15 minutes. Add chicken broth and cook for 10 minutes or until liquid reduces by half.
  • Transfer mixture to a blender and blend until smooth. Fry in a small pot for 10 minutes. Add tortilla chips and mix until perfectly incorporated. Set aside.
  • Dip chicken cutlets in beaten eggs and coat with breadcrumbs. Fry until golden brown. Place on a paper towel-lined plate to remove excess oil.
  • On a chopping board, cut telera rolls in half and spread refried beans. Stuff telera rolls with green chilaquiles and breaded chicken cutlet.
  • Serve breaded chicken cutlet & green chilaquiles torta with sour cream, panela cheese, and red onion.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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