Cemitas
Updated February 6, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
⅓ cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
4 (5-ounce) pork cutlets, pounded ¼-inch-thick
Kosher salt and black pepper
About ½ cup neutral oil (such as safflower or canola), for shallow frying
4 cemitas or sesame rolls (about 5 inches in diameter), split
2 avocados, thinly sliced
8 ounces Oaxaca or string cheese, finely shredded
½ cup pickled jalapeños (or 4 chipotles en adobo with 2 tablespoons of their liquid), chopped
½ small white onion, thinly sliced
1 cup cilantro leaves and tender stems
Nutritional analysis per serving
17 grams carbs; 67 milligrams cholesterol; 343 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 3 grams fiber; 300 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Step 2
Season cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Step 3
In a 12-inch skillet, heat ¼ inch of oil over medium until shimmering. (A pinch of bread crumbs dropped into the oil should sizzle.) Add 2 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining 2 cutlets.
- Step 4
Build the cemitas: On the bottom rolls, divide the avocado slices, arranging them in an even layer. Place one cutlet on top of each, followed by the cheese, jalapeños, onion and cilantro. Close sandwiches and serve warm.
Private Notes
Comments
Oaxaca cheese does not have a similar texture/flavor to string cheese. There are lots of salty cheese options that would work better.
Oaxacan cheese is nearly identical to string cheese, it’s just a different shape. Pull it apart into strings, it’s the same thing. Nothing exotic here.
I'd encourage anyone curious about this recipe to track down some authentic cemita rolls (or bake yourself, if so inclined). I've had a lot of great cemitas, and the bread itself really contributes a lot... I don't think substituting a random sesame roll from the supermarket would do it justice.
I am baffled by this. I live in Puebla and we eat cemitas regularly. The chicken should be pounded super thin, and the quesillo or Oaxaca cheese should be piled high. And I have no idea what they’re talking about with those eggy rolls—I’ve eaten hundreds of cemitas and not a one is made with an egg dough.
I'd encourage anyone curious about this recipe to track down some authentic cemita rolls (or bake yourself, if so inclined). I've had a lot of great cemitas, and the bread itself really contributes a lot... I don't think substituting a random sesame roll from the supermarket would do it justice.
Oaxaca cheese does not have a similar texture/flavor to string cheese. There are lots of salty cheese options that would work better.
Oaxacan cheese is nearly identical to string cheese, it’s just a different shape. Pull it apart into strings, it’s the same thing. Nothing exotic here.