Breaded Chicken Sandwiches With Sesame Rolls Cemita Poblana De Milanesa Recipes

BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)

Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa) image

Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's signature round, soft sesame buns by the same name. In Mexico you will see cooks piling them high with breaded chicken, lengua (tongue), or spit-roasted pork. Often cemitas feature chipotle, Oaxacan cheese, and pápalo, a minty green that tastes something like a cross between arugula and cilantro. (I made it optional in this recipe because it can be hard to find fresh.)

Provided by Gonzalo Guzmán

Categories Sandwich Chicken Avocado Chile Pepper Cheese Bean Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

Chicken:
3 boneless, skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoons ground chili powder (preferably Mexican)
1 1/2 teaspoons hot smoked paprika
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 eggs
1 cup breadcrumbs
Rice bran oil or canola oil, for frying
To assemble:
6 Cemitas or another soft sandwich roll such as brioche or sesame
1 1/2 firm-ripe avocados
3/4 cup Salsa de Morita
1/4 white onion, thinly sliced
1 head romaine, trimmed and thinly sliced, or 1 bunch fresh pápalo (see headnote)
3 cups shredded Oaxacan cheese or mozzarella
1 1/2 cups mayonnaise
1 1/2 cups (12 ounces) store-bought refried pinto beans

Steps:

Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

CEMITA MILANESA

Cemita Milanesa image

When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

4 thin beef bottom round or knuckle steaks (about 6 ounces each)
Seasoned meat tenderizer, for sprinkling
2 large eggs
1 1/2 cups milk
1/2 cup fresh breadcrumbs
1/2 cup store-bought breadcrumbs (such as Bimbo or El Mexicano)
2 pinches of dried Italian seasoning
1 pound lard, for frying
4 cemita or other sesame rolls, split and toasted
2 avocados, pitted, peeled and sliced
Kosher salt
Olive oil, for drizzling
Diced yellow onions and pickled red jalapeños, for topping
16 thin slices queso blanco or queso fresco
Handful of shredded or pinched queso Oaxaca
Papalo herbs, for topping (optional)

Steps:

For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.

CEMITA POBLANA (PUEBLA-STYLE SANDWICH)

Cemita Poblana (Puebla-Style Sandwich) image

This regional Mexican favorite from the city of Puebla comes with a variety of fillings. Recipe is from Saveur.

Provided by Pinay0618

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
4 eggs, beaten
1 cup breadcrumbs
4 veal cutlets, 1/4 inch thick
kosher salt & freshly ground black pepper, to taste
1/4 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 tbsp. sauce from the can

Steps:

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 1/4 of the chipotle sauce. Cover with top bun.

Nutrition Facts : Calories 828.2, Fat 37.5, SaturatedFat 5.5, Cholesterol 186, Sodium 595.2, Carbohydrate 102.8, Fiber 13.8, Sugar 12.9, Protein 23.2

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