Cemita Poblana Recipe
Author: Laura
Prep time:
Cook time:
Total time:
Serves: 3
- 1 cup flour
- 4 eggs, beaten
- 1 cup bread crumbs
- 4 (1⁄4″) thick veal cutlets
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup canola oil
- 4 round rolls, split and toasted
- 2 avocados, pitted, peeled, and thinly sliced
- 12 oz. queso blanco or mozzarella, grated
- 8 thin slices yellow onion
- 8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
- Put the Flour, Eggs and the Bread Crumbs in separate Bowl
- Season veal with salt and pepper, and coat with flour, shaking off excess.
- Dip in eggs, then dredge in bread crumbs and set aside.
- Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes.
- Transfer to paper towels to drain.
- Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and 1⁄4 of the chipotle sauce.
- Cover with top bun.
- Serve.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/cemita-poblana-recipe
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