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Breaded Veal Sandwiches |
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Serves: 2
Print this Recipe
(Cemitas Milanesa)
Category: Sandwiches, Bread Snacks, and Turnovers
This sandwich with the Italian name is most common in northern Mexico, but is on menus all over the country. Cemitas are sesame-seed rolls from the state of Puebla. The hearty version stuffed with thin fried breaded veal (or beef), avocado, cheese, and more, was my favorite. Use a good-quality large, round sesame seed roll for the bread.
1/2 recipe cooked Breaded Veal Cutlet (Milanesa, 2 pieces)
2 round sesame seed kaiser rolls
Olive oil
8 strips (thin strips) Oaxaca cheese, mozzarella cheese, or other white melting cheese
1/2 avocado, thinly sliced
2 jarred pickled jalapeño peppers (en escabeche), seeded and cut into thin strips
1/2 cup shredded lettuce
1. Prepare half the Milanesa recipe. Keep the meat warm in a 200° oven. Then, heat a griddle, comal, or nonstick skillet over medium heat. Cut the rolls in half and brush the cut sides with olive oil. Place the rolls cut side down, on the hot griddle. Heat about 1 minute.
2. Lay the bottom roll halves on a flat surface. Top each with 1 piece of meat, cheese, avocado slices, jalapeño strips, and shredded lettuce. Drizzle the lettuce with a little more olive oil. Close the sandwiches and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Breaded Veal Sandwiches comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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