Ingredients
For the veal Milanese
- 4 veal cutlets
- 1 egg
- 1 pinch salt
- 1/2 cup milk
- 4 cups breadcrumbs
- 1 teaspoon chicken bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 cup corn or canola oil
For the sandwiches
- 4 round crusty bread sliced
- 1 cup refried beans warm
- 1/4 cup Mexican crema, or sour cream
- 4 romaine lettuce leaves
- 1 avocado mashed
- 1 tomato thinly sliced
- 1/2 onion thinly sliced
- 4 sweet chipotles, optional
Instructions
- In a mixing bowl, add one egg, milk, and salt. Whisk until the egg batter comes together.
- Add the veal cutlets to the egg-milk mixture, cover, and allow them to marinate for 15 minutes inside the fridge.
- Prepare the breadcrumbs by mixing with the garlic, pepper, and chicken bouillon.
- Apply the breadcrumbs mix to the cutlets making sure the meat is completely breaded. Place the breaded veal on a plate and set it aside.
- Add the oil to a frying pan and allow it to reach proper temperature. Deep fry each of the cutlets until golden brown on each side. This might take 3 to 4 minutes on each side.
- Rest the fried cutlets in paper towels to remove any excess oil.
- Place the sliced buns into the toaster and warm for a few seconds.
- Spread on one side Mexican cream and the other warm refried beans. Add the lettuce, the veal Milanese cutlet, add avocado mash, tomato, and onion slices.
- Garnish the sandwich with sweet chipotles or your favorite pickled veggie or pepper.
