CEMITA POBLANA (PUEBLA-STYLE SANDWICH)
Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with...
Provided by marty olguin
Categories Sandwiches
Time 35m
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. 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.
- 3. Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo
BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)
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
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 POBLANA (PUEBLA-STYLE SANDWICH)
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
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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