Mexican Cemita Recipe | Wolf Gourmet

Name: Mexican Cemita Recipe | Wolf Gourmet
Ingredients: 4 large eggs (200 grams), beaten; 1 cup (120 grams) all-purpose flour; 1 cup (64 grams) plain breadcrumbs or panko; 4 chicken breast cutlets (452 grams), pounded ¼-inch thick; Kosher salt and freshly ground black pepper, to taste; Vegetable oil, for brushing the griddle; 12 ounces queso blanco (340 grams), shredded; 4 round brioche sandwich rolls (280 grams), preferably with sesame seeds, halved, and toasted; 2 avocados (348 grams), pitted and thinly sliced; 8 thin white onion rings (128 grams); 2 tablespoons (1 gram) roughly chopped cilantro; ¾ cup (156 grams) mayonnaise; 2 tablespoons (32 grams) adobo sauce from the chipotle chiles in adobo sauce; 2 chipotle chiles in adobo sauce (30 grams), finely chopped

wolfgourmet.com

There’s no better use for a crisp chicken cutlet than in a cemita, a sandwich that originated in Puebla, Mexico.

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Ingredients

4 large eggs (200 grams), beaten
1 cup (120 grams) all-purpose flour
1 cup (64 grams) plain breadcrumbs or panko
4 chicken breast cutlets (452 grams), pounded ¼-inch thick
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for brushing the griddle
12 ounces queso blanco (340 grams), shredded
4 round brioche sandwich rolls (280 grams), preferably with sesame seeds, halved, and toasted
2 avocados (348 grams), pitted and thinly sliced
8 thin white onion rings (128 grams)
2 tablespoons (1 gram) roughly chopped cilantro
¾ cup (156 grams) mayonnaise
2 tablespoons (32 grams) adobo sauce from the chipotle chiles in adobo sauce
2 chipotle chiles in adobo sauce (30 grams), finely chopped