A warm, crispy chicken breast is topped with Mexican cheeses, fresh avocado, lettuce, pickled jalapeños, sliced tomatoes, and sits between two soft telera rolls covered in the creamy, slightly sweet McCormick® Tortas Sandwiches Mayonnaise Dressing — proving that there’s no such thing as too much flavor.
A warm, crispy chicken breast is topped with Mexican cheeses, fresh avocado, lettuce, pickled jalapeños, sliced tomatoes, and sits between two soft telera rolls covered in the creamy, slightly sweet McCormick® Tortas Sandwiches Mayonnaise Dressing — proving that there’s no such thing as too much flavor.
Key products
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Instructions
Instructions
- Season chicken with 1/2 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Mix flour with remaining 1/2 teaspoon garlic salt, 1/8 teaspoon black pepper, parsley and cumin in shallow dish. Beat eggs with whisk in another shallow dish. Place bread crumbs in third shallow dish. Coat chicken with flour mixture. Dip in eggs then coat in bread crumbs. Discard any remaining flour mixture, eggs or bread crumbs.
- Pour 1/2 inch of oil in large skillet. Heat to 350°F on medium heat. Fry chicken cutlets in batches, if necessary, 2 to 3 minutes per side or until golden brown and cooked through. (Do not overcrowd pan or temperature of oil will decrease resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil. Return oil to 350°F before frying next batch.) Set aside to drain on paper towels.
- Spread Torta Mayonesa evenly on rolls. Place Oaxaca and Cotjia cheese on the bottom half of the rolls and top with chicken, lettuce, tomatoes, avocados and jalapeños. Finish with top half of roll.
