Veal Milanese Sandwich Mexican Style
Veal Milanese Mexican style sandwich, on a plate for serving with a thick roll, refried beans, onion, tomatoes, guacamole, a breaded cutlet, and lettuce.

Veal Milanese Sandwich Mexican Style

This Veal Milanese Style Sandwich is inspired by a Mexican classic the Milanese torta brought to us by Adriana from Adriana’s Best recipes! This classic sandwich calls for a crusty bread instead of a soft sliced break such as a crunchy bun! If you love tacos, this is the sandwich for you.
Typically, this traditional sandwich is served as a street food with the typical taco fillings offered. Refried beans, Mexican crema, avocado, and even salsa if you’d like! This sandwich creates a great meal with all the flavors your family love. It is great as dinner or made from leftovers served as a cold lunch. A perfect on the go protein packed sandwich. This sandwich would be perfect after having our Crispy Veal and Walnut Salad for dinner! The perfect use for leftovers. Another tip, you could always bread extra cutlets and freeze them for easy use later, already to fry!
Adriana did a great job creating this veal masterpiece, learn more about the traditional sandwich in her blog post! Let us know if you try out this Veal Milanese Sandwich Mexican Style!


For the veal Milanese

  • 4 veal cutlets
  • 1 egg
  • 1 pinch salt
  • 1/2 cup milk
  • 4 cups breadcrumbs
  • 1 teaspoon chicken bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup corn or canola oil

For the sandwiches

  • 4 round crusty bread sliced
  • 1 cup refried beans warm
  • 1/4 cup Mexican crema, or sour cream
  • 4 romaine lettuce leaves
  • 1 avocado mashed
  • 1 tomato thinly sliced
  • 1/2 onion thinly sliced
  • 4 sweet chipotles, optional


  1. In a mixing bowl, add one egg, milk, and salt. Whisk until the egg batter comes together.
  2. Add the veal cutlets to the egg-milk mixture, cover, and allow them to marinate for 15 minutes inside the fridge.
  3. Prepare the breadcrumbs by mixing with the garlic, pepper, and chicken bouillon.
  4. Apply the breadcrumbs mix to the cutlets making sure the meat is completely breaded. Place the breaded veal on a plate and set it aside.
  5. Add the oil to a frying pan and allow it to reach proper temperature. Deep fry each of the cutlets until golden brown on each side. This might take 3 to 4 minutes on each side.
  6. Rest the fried cutlets in paper towels to remove any excess oil.
  7. Place the sliced buns into the toaster and warm for a few seconds.
  8. Spread on one side Mexican cream and the other warm refried beans. Add the lettuce, the veal Milanese cutlet, add avocado mash, tomato, and onion slices.
  9. Garnish the sandwich with sweet chipotles or your favorite pickled veggie or pepper.