Recipe courtesy of Marcela Valladolid
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Total:
28 min
Prep:
20 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Four 4-ounce chicken, beef or pork cutlets
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour, for dredging
  • 1 cup plain bread crumbs, for dredging
  • 2 eggs, beaten
  • Vegetable oil, for shallow frying
  • 4 Bolillo or Telera rolls or French bread
  • Chipotle Mayonnaise, recipe follows
  • 4 lettuce leaves optional
  • Eight 1/4-inch slices tomato
  • Twelve 1/4-inch slices avocado
  • 12 thin slices white onion
  • 12 pickled jalapeno slices or 4 canned chipotles in adobo
  • 8 lime wedges, for garnish
Chipotle Mayonnaise:
  • 1 canned chipotle chile in adobo sauce or 1/2 teaspoon hot sauce
  • 1 teaspoon fresh lime juice
  • 1/4 cup mayonnaise
  • Salt and freshly ground black pepper

Directions

Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.

Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.

To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.

Chipotle Mayonnaise:

In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.

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