Daily Bite: Chicken Milanesa Cemita


2    boneless skinless chicken breast halves
¾    cup flour
1    tbsp. chile powder
2    eggs, beaten with 1 tbsp. water
1    cup plain breadcrumbs
Vegetable oil, for frying and brushing
4    cemita rolls* or high-quality sesame seed hamburger rolls
13     cup pureed chipotle in adobo
1    avocado, peeled, pitted and sliced
8    leaves Romaine lettuce
1    tomato, thinly sliced
½    cup refried black beans
8    ounces shredded Oaxaca cheese
¼    Spanish onion, very thinly sliced
½    cup papalo leaves** or cilantro sprigs


Slice one chicken breast almost in half horizontally and open like book. Pound 1/4-inch thick; cut into two pieces. Repeat with second breast and season all with salt. In shallow bowl, whisk together flour and chile powder. Put egg wash and breadcrumbs in two shallow bowls. Dredge chicken in flour, then dip in egg wash and coat with breadcrumbs. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Add 2 pieces chicken and cook until dark golden brown. Transfer to paper towel–lined plate. Repeat with remaining pieces. Heat broiler. Split rolls, brush lightly with oil and broil, cut sides up, until light golden brown. Spread cut sides with chipotle. On top each half, add 1/4 avocado, lettuce and tomato. On each bottom half, spread 2 tbsp. beans, 1/4 cheese, 1 piece chicken, 1/4 onion and 1/4 papalo. Press sides together and cut in half. Makes 4 sandwiches.