Pueblan Breaded Pork Sandwich — Cemita Poblana
Pueblan sesame-seed sandwich roll filled with breaded pork milanesa, sliced avocado, papalo herb, queso Oaxaca, sliced white onion, and chipotle in adobo, served with a side salad and lime wedges.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound both pork cutlets to 1cm thick, season with salt and pepper. Mix breadcrumbs with oregano in a shallow dish. Place flour in one dish, beaten eggs in another. Shred queso Oaxaca, slice avocado and white onion, slice chipotle chiles lengthwise. Shred lettuce, slice tomatoes. Combine salad ingredients in a bowl, toss, set aside.
Fry
Coat pork in flour, dip in egg, press into breadcrumbs coating both sides. Heat 120ml oil in a large skillet over medium-high heat until shimmering, 2 minutes. Fry both milanesas 3 minutes per side until deep golden and cooked through. Drain on a wire rack.
Toast
Heat 2 tbsp oil in the same skillet over medium-high heat, 30 seconds. Place both cemita rolls cut-sides down, toast 90 seconds per batch until golden and lightly crisped without flattening the interior.
Build
Transfer toasted bottom halves to a board. Layer one milanesa on each, then divide and layer queso Oaxaca, avocado, white onion, and papalo leaves between both sandwiches. Drape chipotle slices over top of each, drizzle with adobo sauce. Cap each with toasted top half, press gently to compact.
Plate
Cut each sandwich in half diagonally and arrange on individual plates with the side salad alongside. Place lime wedges on the side and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.