Torta de Milanesa -- Baked Chicken Cutlet Sandwich with Avocado, Pico de Gallo and Chipotle Mayo

If you are using chicken breasts, start by slicing the breasts in half horizontally.

Place each half between plastic or wax paper and pound them out using a cleaver (or skillet)

Build your Milanesa assembly station using a handful of flour, 2 eggs, and 1.5 cups of breadcrumbs

If seasoning the breadcrumbs (optional), add a handful of Cotija cheese, 1/2 teaspoon chipotle powder and a generous pinch of salt

Dredge each cutlet in flour, egg, and breadcrumbs

Bake the cutlets for 15-20 minutes at 400F or until the chicken is cooked through. (This batch took about 18 minutes.)

For the chipotle mayonnaise, combine the following ingredients in a blender or food processor: 1/4 cup mayonnaise, 1 chipotle in adobo, 1 garlic clove, a squeeze of lime juice, and a pinch of salt.

Add a dash of water if the ingredients don't combine readily

For the Pico de Gallo, finely chop 1 Roma tomato, 1/4 onion, 1/2 jalapeno, and 10 sprigs of cilantro.

Mix well and add the juice of half a lime and a pinch of salt

Slice an avocado into thin strips for the sandwiches

Briefly toast the sandwich rolls

Each Milanesa de Torta gets a chicken cutlet (or two!), avocado, Pico de Gallo and chipotle mayonnaise.

Serve immediately.