Mexican Crispy Chicken Torta

Ultra-crunchy, panko and chili-crusted chicken is tucked inside a toasted roll along with creamy avocado slices, crisp lettuce and spicy mayo for a hearty sandwich you’ll want to make again and again.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Heat oven to 450°F. Spray large rimmed baking sheet with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; stir in chili powder and 1/2 teaspoon of the salt.
  • Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with remaining 3/4 teaspoon salt and the pepper.
  • In shallow pan, place flour. In shallow bowl, beat eggs and water with whisk to blend. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them onto top of chicken breasts to cover any bare spots.
  • Place chicken breasts on baking sheet. Bake 12 to 14 minutes or until chicken is no longer pink in center (at least 165°F).
  • Spread mayonnaise inside tops and bottoms of rolls. Place chicken in rolls, cutting to fit if necessary. Top with tomato slices, avocado and lettuce.

  • 1/4 cup olive oil
  • 2 cups Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon chili powder
  • 1 1/4 teaspoons salt
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 teaspoon pepper
  • 1/2 cup Gold Medal™ all-purpose flour
  • 3 eggs, beaten
  • 3 tablespoons water
  • 4 sandwich rolls or bolillos, split and toasted
  • 1/3 cup chipotle-flavored mayonnaise
  • 1 large tomato, cut into 8 thin slices
  • 1 medium avocado, peeled, pitted and sliced
  • 4 lettuce leaves

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