Cemita Poblana
Cemita Poblana originates from Puebla, Mexico. This wonderful sandwich contains either a breaded chicken, pork, or beef cutlet fried and topped with a plethora of ingredients including avocado, oaxaca cheese, chipotle peppers, onion, cabbage, and cilantro; all on a brioche sesame seeded bun. If you can’t find buns with sesame seeds, a regular brioche bun will work.
Equipment
- Meat Mallet
Ingredients
- 2 boneless skinless chicken breasts or thighs
- salt
- pepper
- 1 large egg beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
Cemita Poblana
- 2 brioche rolls
- 1 avocado sliced
- oaxaca cheese grated
- red onion thinly sliced
- 2 chipotle peppers chopped
- green cabbage shredded
- cilantro sprigs
Instructions
- Hammer the chicken with a meat mallet to 1/4” thick. Season both sides with salt and pepper.
- Dip the chicken in the beaten egg.
- Coat the chicken in the breadcrumbs.
- Heat up the cooking oil in a sauté pan over medium high heat. Place the the chicken in the oil.
- Fry the chicken for 5 minutes a side until golden brown and crispy. Drain on paper towels.
Sandwich Assembly
- Placecdliced of avocado on the bun.
- Place the chicken on top.
- Top the chicken with the oaxaca cheese and chipotle peppers.
- Top with red onion, cabbage, and cilantro.
