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Milanesa Torta

Name: Milanesa Torta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 200 ml Oil de girasol; 2 Avocado; 4 filetes Filetes de ternera finos; 200 g Refried beans; 2 Eggs; 4 leaves Lettuce romana; 100 ml Nata agria; 4 Bread de Telera roll o chapata; 150 g Breadcrumbs; 150 g Fresh mozzarella cheese

4.0(1 rating)

35 min (20 prep + 15 cook) Easy 4 servings Ciudad de Mexico

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 22 Jun 2026

Mexican breaded beef sandwich with refried beans, avocado, soured cream and Oaxaca cheese on a crusty roll.

About this recipe

The milanesa torta is the undisputed queen of Mexican sandwich shops. A generous breaded and fried beef fillet, golden and crispy, is placed inside a warm crusty roll spread with refried beans, accompanied by sliced avocado, soured cream, melted Oaxaca cheese, lettuce, tomato and pickled jalapeno chillies. It is a complete, hearty and utterly addictive meal that embodies the spirit of Mexico City street food.

History & Origin

The milanesa torta is an emblem of Mexico City that fuses the Viennese schnitzel tradition with Mexican bread culture. The milanesa arrived in Mexico through Italian and Austrian influence during the 19th century, particularly during Maximilian of Habsburg's Second Mexican Empire. Mexicans adopted the technique of breading and frying meat, but placed it inside a telera or bolillo roll, creating a unique sandwich. Torta shops multiplied across the capital during the 20th century, becoming the go-to lunch option for office workers, students and labourers. Each shop has its own style: some serve it simply, others make it cubana by adding ham, cheese, egg and sausage. The milanesa torta transcends social classes and can be found at street stalls for a few pounds as well as gourmet shops that reinvent it with premium ingredients.

Estimated cost

£50.98

Total cost

£12.74

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

620

Calories

32g

Protein

58g

Carbohydrates

28g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season the filetes of ternera with salt and pepper. Pasa each filete primero for flour, then for egg batido and finalmente for pan grated, pressing well.
💡 Aplana the filetes with a mazo before of empanizar for that queden finos and uniformes.
2
Heat plenty of oil in a large frying pan over medium-high heat. Fry the milanesas for 3-4 minutes on each side until golden and crispy.
💡 The oil is ready when a piece of bread sizzles on contact.
3
Remove thes milanesas and colocalas on papel absorbente for eliminar the excess fat.
4
Cut the teleras in half and toast them lightly on a griddle or in a frying pan. Spread a generous layer of refried beans on the base.
5
Place the milanesa on the beans. Anade slices of avocado, cheese, lettuce and tomato.
6
Top with soured cream and pickled jalapeños. Close the torta and serve immediately.
💡 For a more indulgent version, melt the cheese over the milanesa before assembling the torta.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.