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Torta Milanesa

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Torta Milanesa

Serves 4

  • 4 (6-ounce) Certified Piedmontese sirloin steaks, pounded to 1-quarter-inch thickness
  • 4 torta bread buns
  • 1 can black beans, drained
  • 2 avocados, sliced
  • 4 large leaves green lettuce
  • 1 large tomato, sliced
  • 3 tablespoons cotija Cheese
  • 2 slices bacon
  • 2 tablespoons onion, chopped
  • ½ cup cream or half and half
  • 3 eggs
  • 2 cups bread crumbs
  • 2 cups flour
  • 4 tablespoons mayonnaise

In a sauce pot over medium heat, sweat onions and bacon until onions are translucent. Add black beans and cook on low heat until thick. Transfer to a blender or food processor and puree slightly. Set aside.

Season the pounded steak with salt and pepper. Mix cream and eggs until smooth. Set up three shallow bowls for dredging: one with flour, one with the egg and cream mixture, and one with bread crumbs. Dredge each steak evenly with flour, then dip into egg batter, and then liberally coat with bread crumbs. Meanwhile, heat a large cast iron skillet over low heat with enough oil to pan fry. Fry steaks until golden brown and set aside on a paper towel to drain. To assemble each sandwich, start with beans on the bottom of the bread, followed by the steak, cheese, tomatoes, avocados, and lettuce. Spread the top half of the torta bun with mayonnaise. Top the sandwich, cut in half, and enjoy.

    Food For Thought: Torta

    Torta is a word used across numerous cultures to describe several different types of dishes; here, it refers to a traditional Mexican sandwich. Tortas are usually served on a soft bread roll similar to ciabatta with a slightly lighter texture, and can be layered with any number of main ingredients including ham, avocado, eggs, and meat (milanesa).

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