Cemita Poblana Recipe
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Cook time: 
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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
  1. Put the Flour, Eggs and the Bread Crumbs in separate Bowl
  2. Season veal with salt and pepper, and coat with flour, shaking off excess.
  3. Dip in eggs, then dredge in bread crumbs and set aside.
  4. 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.
  5. Transfer to paper towels to drain.
  6. 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.
  7. Cover with top bun.
  8. Serve.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/cemita-poblana-recipe