Cemita Poblana (Puebla-Style Sandwich)

This regional Mexican favorite from the city of Puebla comes with a variety of fillings. Recipe is from Saveur.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup flour
• 4  eggs, beaten
• 1  cup  breadcrumbs
• 4  veal cutlets, 1/4 inch thick
•  kosher  salt & 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  ounces queso blanco or 12  ounces mozzarella cheese, grated
• 8  thin slices yellow onions
• 8  chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can

Directions

1. Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
2. 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. Using tongs, transfer to paper towels to drain.
3. 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.