A milanesa is a thin cutlet (or meat or chicken) that is coated in breadcrumbs and shallow fried. Here it's served on a Mexican sandwich roll called a cemita. Papalo is also called Bolivian coriander. A good substitute would be either cilantro or arugula or a combination
2 boneless, skinless chicken breast halves
3/4 cup flour
1 tbsp. chili powder
1 cup plain breadcrumbs
Vegetable oil, for frying and brushing
4 cemita rolls or high-quality sesame seed hamburger rolls
1/3 cup pureed chipotle in adobo
1 avocado, sliced
8 Romaine lettuce leaves
1 tomato, thinly sliced
1/2 cup refried black beans
2 cups shredded Oaxaca cheese (about 8 ounces)
1/4 Spanish onion, very thinly sliced
1/2 cup papalo leaves or cilantro sprigs
1. Halve the chicken breasts horizontally, but without cutting all the way through, and open like book. Pound to a 1/4-inch thickness, then cut into two pieces. Season the cutlets with salt.
2. In a shallow bowl, whisk together flour and chili powder. In a second shallow bowl, beat the eggs with 1 tablespoon water. Place breadcrumbs in a third shallow bowl.
3. In a large skillet, heat 1/2 inch vegetable oil over medium-high heat. Dredge chicken in flour, then dip in egg wash and coat with breadcrumbs. Add 2 pieces chicken to skillet and cook until dark golden brown. Transfer to paper towel–lined plate. Repeat with remaining pieces.
4. Preheat the broiler. Heat broiler. Split rolls, brush lightly with oil and broil, cut sides up, until light golden brown.
5. Spread cut sides of rolls with chipotle. On each bottom half, spread 2 tbsp. beans, 1/2 cup cheese, 1 chicken cutlet, one-fourth of the onion, and 2 tablespoons papalo. Top with one-fourth of the avocado, lettuce, and tomato. Press sides together and cut in half.