Inspired by a Mexican classic, we prepared a veal Milanese sandwich Mexican Style using veal cutlets, crusty bread, avocado mash, lettuce, crème fraîche, sweet chipotles, tomato slices, and refried beans.
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.
Video
Notes
When using fresh veal cutlets after breading, those are freezer-friendly. Wrap in parchment paper and vacuum seal. Doing this will preserve the bearded veal cutlets for a longer time until ready to fry.