- Four 4-ounce chicken cutlets (about 1/4-inch thick)
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- Vegetable oil, for frying
- 4 bolillo or telera rolls or French bread
- Mayonnaise, optional
- Twelve 1/4-inch slices avocado
- 12 slices pickled jalapeno or 4 canned chipotles in adobo
- 12 thin slices white onion
- Eight 1/4-inch slices tomato
- 4 leaves iceberg lettuce
- 8 lime wedges, for garnish
Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat.
Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain.
To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
Recipe courtesy of Marcela Valladolid