Preparation Method
- In three separate shallow dishes, place eggs, flour, and breadcrumbs. Season chicken with salt and pepper. Dip chicken in flour to coat, shaking off excess. Dip in eggs to coat, letting excess drip off. Dredge in breadcrumbs.
- Heat the griddle to 375°F (190°C), and brush witha generous amount of oil. Add breaded cutlets, and cook until golden brown on one side, about 5 minutes. Flip chicken and divide cheese on top. Cover the griddle, and continue cooking until bottom is golden brown and cheese is melted, about 5 minutes more.
- Transfer each cutlet to the bottom of a split sandwich roll. Top chicken with a quarter of sliced avocado, 2 onion rings, and sprinkle with ½ tablespoon cilantro.
- In a small bowl, combine mayonnaise, adobo sauce, and chopped chipotle chiles, and stir until smooth. Spread on the inside of sandwich roll tops. Place sandwich tops over cilantro, and serve while warm.
Variations
CHICKEN PARMESAN SANDWICH
Make as directed, omitting cinnamon. Substitute dark brown sugar (26 grams) for maple syrup in custard and chopped Make as directed, omitting sesame oil, hot sauce, and jalapeño. Substitute 16 ounces (464 grams) extra-firm tofu, drained and pressed dry for 10 minutes, for pork. Add 2 teaspoons (4 grams) Chinese five-spice powder to marinade. While cooking the tofu, cook 8 unpeeled garlic cloves (40 grams). Peel and mash garlic; mix with mayonnaise.
ISRAELI SCHNITZEL SANDWICH
Make as directed, omitting queso blanco, avocado, mayonnaise, adobo sauce, and chiles. Substitute 4 (6-inch-long) baguettes for brioche. Add shredded iceberg lettuce, jarred roasted red pepper strips, parsley leaves, dill pickle chips, and toasted pine nuts. Drizzle with tahini and a generous squeeze of fresh lemon juice just before serving.
Pro Tip
If you can’t find queso blanco or Oaxaca cheese (the traditional Mexican white melting cheese), use packaged low-moisture mozzarella to achieve the same flavor.
