Tortas de Milanesa (Chicken Cutlet Sandwiches) With… | PBS Food

Ingredients

• 4 (3-to 4-ounce) chicken cutlets
• 1 cup milk
• 3 teaspoons salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 2 cups all-purpose flour
• 2 teaspoons onion powder, divided
• 2 teaspoons garlic powder, divided
• 2 teaspoons paprika, divided
• 2 large eggs
• 2 cups bread crumbs
• ½–1 cup vegetable oil
• 4 bolillo or telera rolls, approximately 7 inches long
• ¼ cup mayonnaise
• 1 (12-ounce) can pickled sliced jalapeño peppers, drained, with 2 tablespoons vinegar reserved
• 1 large ripe avocado
• ½ cup mayonnaise with lime juice (or ½ cup plain mayonnaise mixed with fresh lime juice to taste)
• 4 iceberg lettuce leaves
• 8 slices Oaxaca cheese2 tomatoes, sliced
• Cilantro sprigs, for garnish
• 8–10 cups water
• 1 cup sugar
• 4 large limes, divided (2 cut in half, 2 for garnishing)
• Ice cubes