© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Sweet Jezebel
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
1 cup flour
4 eggs, beaten
1 cup breadcrumbs
4 veal cutlets, ¼ inch thick
kosher salt and freshly ground black pepper, to taste
¼ cup canola oil
4 round rolls, split and toasted
2 avocados, pitted, peeled, and thinly sliced
12 ounces queso blanco or 12 ounces mozzarella cheese, grated
8 thin slices yellow onions
8 chipotle chiles in adobo, finely chopped, plus 3 tablespoons sauce from the can
Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
Heat oil in a 12 inch skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 ounces cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.