Gimme that heat!
This Szechuan Milanesa Sandwich is a combo of ingredients from many cultures. I really just wanted to create an incredibly delicious sandwich based off of techniques and flavors that I love. I almost objected to referring to it as szechuan or milanesa but they were the most familiar options to name. I’m not claiming any authenticity here, this is just mouth-watering food.
My wife has been asking me to make milanesa de res (beef) for awhile and I finally remembered. The roughest description would be to say it’s a thinly-pounded steak coated in breadcrumbs and fried, similar to a chicken fried steak or schnitzel.
Nashville hot chicken is a super trend, meaning I can find a version of it at quite a few fast food restaurants, bars, breweries and even some BBQ joints. I stress *version* as what is served is usually not close to the real deal. Seeing it on a menu compels me to order it every time too, hoping that it’s somewhat close to authentic and I’m regularly disappointed.
I’m sure you’re putting the pieces together, my jump from milanesa to Nashville hot chicken. Here we have a cultural mashup where toasted szechuan peppercorns are part of my version to create that numbing profile that leaves you craving more. If you haven’t worked with them before, buy some.
I used quick pickled cucumbers in the photo, but you could use any sort of toppings that have some acid: pickles, avocado, pickled onions, coleslaw, etc. Whole grain mustard is a great addition as well.