Cemita Milanesa Sandwich

•  4 boneless pork chops, each pounded to 1/4″
• 1/2 c flour
• 2 eggs, slightly beaten
• 1  1/2 c panko bread crumbs
• 3 T oil  such as peanut or sunflower
• 4 cemita rolls – or use sesame hamburger buns
• 1 avocado, sliced (add a touch of lime juice if you’re not serving immediately)
• 4 oz shredded Oaxacan cheese – or mozzarella
• pickled jalapeño slices – or sliced chipotle chiles from a can of chipotles in adobo sauce (we use “tamed” jalapeño slices; if you use chipotles, proceed with extreme caution; they’re very very hot)
• 1/2 large red onion, very thinly sliced (optional)
• cilantro or arugula, or a combination of both

Season the pork with salt and pepper. Place the flour, the eggs, and the breadcrumbs in 3 separate shallow, wide bowls. Dredge the pork cutlets first in flour, then egg, then breadcrumbs.

In a sauté pan over medium-high heat, heat oil until shimmering. Add the breaded pork to the oil and fry until golden brown, about 3 minutes per side. Remove pork to a paper towel-lined baking sheet or plate.

Slice cemita roll in half and build the sandwich: first the sliced avocado, then the pork cutlet, shredded cheese, slices of pickled jalapeno or chipotle, onion, and cilantro/arugula.  Top with the other half of the cemita roll.