Healthy Torta Milanesa: Ultimate Sandwich Contest Recipe

I was recently given the Black & Decker Convection Countertop Oven along with 19 other Canadian bloggers as part of the Black & Decker Ultimate Sandwich contest for Mom Central Canada. We were asked to use this awesome new convection oven to come up with a delicious sandwich recipe. I wanted to try to make my favourite kind of sandwich – a torta!

A typical Mexican torta is served on a crusty roll and is served hot. Some aspects of the sandwich may be deep fried or covered in butter. We try to be health conscious in our family, so I challenged myself to come up with my favourite torta (the Milanesa, a breaded and fried chicken or steak) in a healthy way. The convection oven allowed me to make a breaded cutlet that was crispy – not soggy – and delicious!

Healthy Torta Milanesa
Serves 2

This recipe features warm fresh bread filled with a breaded cutlet, melted cheese, black beans and avocado. The flavours are accentuated by the adobo sauce and a splash of lime juice. Great to adapt to any taste and welcomes additions of shredded lettuce, spicy pickled carrots or tomatillo salsa. Makes a great stand-alone meal or main to go with a black bean soup.


  • 1 egg
  • 1/2 cup bread crumbs
  • 1/8 cup flat leaf parsley, finely chopped
  • salt & pepper
  • 2 chicken, veal or steak cutlets
  • 1 can refried black beans
  • 1 avocado sliced thinly (or mashed, if you prefer to spread it)
  • 2 bake @ home buns (substitute crusty french rolls or panini bread if needed)
  • Oaxaca or mozzarella cheese, sliced
  • Chipotle peppers in adobo sauce, diced or your favourite smokey hot sauce
  • lime juice, to taste


  1. Preheat oven to 350 and bake rolls for 10 minutes, until lightly golden. If you have pre-baked buns, skip this step.
  2. In a small bowl, lightly beat eggs. In another small bowl, mix together bread crumbs, parsley and a dash of salt & pepper
  3. Line oven tray with tinfoil or parchment paper, for easy clean up. If your cutlets are thick, prepare them by using a meat tenderizer between plastic wrap or lightly score the outside. Dip the cutlets into the egg mixture to coat, then in the bread crumbs. Place breaded cutlets on tray (fits 2 cutlets)
  4. Bake cutlets for 20 minutes, flipping half way through. Use thermometer to verify cooking time, depending on thickness of cutlets.
  5. Meanwhile, slice your buns most of the way through and lay flat. On one side, generously apply black beans.
  6. Place cooked cutlet on opposite side of bun and add cheese. Return to baking tray for 5 minutes, until cheese is melted.
  7. Remove sandwiches from oven. Add sliced avocado, or spread mashed avocado over the beans. Add adobo sauce and chopped chipotle peppers, to taste. Squeeze on some fresh lime juice.

For additional photos, please visit my Flickr set.

Disclosure: I created this post as part of the Black & Decker Ultimate Sandwich contest as part of a Mom Central Canada program. I received a Convection Countertop Oven Courtesy of Applica Canada Corporation, exclusive licensee of Black & Decker Home. The opinions on this blog are my own.


3 comments for Healthy Torta Milanesa: Ultimate Sandwich Contest Recipe

  1. As a Mexican, I approve. At least, the look. I have to say from where I am from, tortas are a little moist – no oil – mostly sauce absorbed by the bun. Yummy.

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