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Nom Nom Nom.

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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 4 ¼ veal cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No ¼ cup canola oil
                                                                  • Yes No 4 round rolls
                                                                  • Yes No 2 avocados, pitted
                                                                  • Yes No 12 oz mozzarella cheese
                                                                  • Yes No 8 thin slice yellow onion
                                                                  • Yes No 8 chipotle chiles in adobo
                                                                  • 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 »
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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