Mexican Milanese Style Sandwiches
 
 
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Ingredients
  • 4 (4-oz.) chicken cutlets
  • salt and freshly ground black pepper
  • 1 c. all-purpose flour, for dredging
  • 1 c. plain breadcrumbs, 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
  • sliced tomato
  • avocado slices
  • thinly sliced white onion
  • lime wedges
Instructions
  1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the breadcrumbs 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.
  2. Heat ½-inch oil in a large skillet to 350°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.
  3. To assemble the sandwiches, half the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with chipotle mayonnaise. Place cutlet on the bottom half of a roll and add toppings of your choice. Squeeze with lime juice, if desired.
Notes
I used French Hamburger Buns purchased at Publix supermarket.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/mexican-milanese-style-sandwiches/