1 cup flour

4 eggs, beaten

1 cup bread crumbs

4 (14″) thick veal cutlets

Kosher salt and freshly ground black pepper, to taste

14 cup canola oil

4 round rolls, split and toasted

2 avocados, pitted, peeled, and thinly sliced

12 oz. queso blanco or mozzarella, grated

8 thin slices yellow onion

8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can


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 14 of the chipotle sauce. Cover with top bun.

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