Cemita Poblana (Puebla-Style Sandwich)
This regional Mexican favorite from the city of Puebla comes with a variety of fillings; our favorite is the breaded veal cutlet known as milanesa. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
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Credit: Todd Coleman
SERVES 4
1 cup flour
4 eggs, beaten
1 cup bread crumbs
4 ¼″-thick veal cutlets
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 oz. queso blanco or mozzarella, grated
8 thin slices yellow onion
8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. 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″ 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 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.
See Seven Latin American Sandwiches in the Gallery »
See Seven Latin American Sandwiches in the Gallery »
Oh wow! Cemita
Poblana how I love you!
Make me one more please.
Full disclosure:
I did use some mayonnaise (Kewpie brand), and used pounded turkey breast cutlets for the schnitzel. I served it with a Latin-flavors slaw (cabbage, carrots, red onions, cilantro, fresh chilies, limes etc) on the side. This was sooooooooooooo good.
Oh wow! Cemita
Poblana how I love you!
Make me one more please.
Full disclosure:
I did use some mayonnaise (Kewpie brand), and used pounded turkey breast cutlets for the schnitzel. I served it with a Latin-flavors slaw (cabbage, carrots, red onions, cilantro, fresh chilies, limes etc) on the side. This was sooooooooooooo good. Rating: