← Nouns Cooking · Mexican

Ingredients

• 4 thin boneless pork or beef cutlets (milanesa), pounded to 5 mm
• 2 Eggs, beaten with a pinch of salt
• 120 g fine dried breadcrumbs
• 120 ml oil, for frying
• Salt
• Black pepper
• 4 cemita rolls or sesame-topped brioche buns
• 2 Avocado, sliced
• 250 g Oaxaca cheese, pulled into strings
• ½ white onion, thinly sliced
• 4 chipotle chillies in adobo, sliced
• 12 pápalo leaves (or a handful of coriander)

Method

1. Season the cutlets with salt and pepper. Dip each in egg, then press into the breadcrumbs to coat well on both sides.
2. Heat the oil in a wide frying pan over medium-high heat. Fry the cutlets for 2–3 min per side, until deep golden and cooked through. Drain on kitchen paper.
3. Split the rolls and toast the cut sides in the hot pan for 1 minute.
4. Spread the avocado on the bottom halves, then layer on a milanesa, a big tangle of cheese, onion, chipotle and pápalo or coriander.
5. Close with the tops, press down gently and cut in half to serve.

Tips

• Pápalo has a bold, almost peppery-minty taste; look for it in Latin American shops, or mix coriander with a few rocket leaves.
• Chicken breast pounded thin makes an equally popular version.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless 196 flavors Isabel Eats