Fried Chicken Sandwich (Torta de Milanesa) Ingredients
Vean fried chicken cutlets
4bolillo bread rolls
4Tablespoonsvegan mayonnaiseor vegan crema
Salsaof your choice
1/4white onion slices
4pickled jalapeñossliced in strips
Vegan Fried Chicken Cutlets Instructions
In a bowl mix the 1 1/2 teaspoons of poultry seasoning with the soy milk. Mix until well combined. Set aside for 10 minutes.
In a separate bowl combine the panko or breadcrumbs with the 1 teaspoon of poultry seasoning and all remaining spices. Stir until well combined. Set aside. In another bowl pour in the flour.
To prep the oyster mushrooms, separate large pieces into smaller petals. You can cut off a little bit of the hard stem if desired. With a damp paper towel wipe away any dirt and debris.
Dip each petal into the seasoned soy milk first, then dredge in the flour shaking off excess flour, then dip into the soy milk again. Lastly dredge in seasoned panko then set aside on a large cutting board or baking sheet. Continue doing this until all of the petals have been battered. If there are any with some spots of flour brush them with a little bit of the leftover soy milk.
Lightly spray the battered mushrooms with the spray oil. Place as many as you can in your air fryer basket without overcrowding them. Put them in with the sprayed side up. Set the temperature to 400F for 9 minutes.
After the 9 minutes flip over and spray with more spray oil if desired. Cook for another 4 to 5 more minutes. They’re done once golden on both sides. Remove from the air fryer and allow to cool on a plate. Continue with batches until all mushrooms have been air fried.
Fried Chicken Sandwich (Torta de Milanesa) Instructions
Slice a bolillo lengthwise, smear some vegan mayo on one side then add refried beans and spread. Arrange some vegan fried chicken cutlets on top of the beans. Then top with onion, tomato, salsa, avocado, jalapeño and lettuce. Serve!