Cemita Milanesa Sandwich

We blog about this recipe here.

Cemita Milanesa Sandwich

  • Servings: 4 sandwiches
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  •  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.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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