2 c. Panko Breadcrumbs, Processed into a Fine Powder
3 T Kosher Salt
Pickled Red Onions
1/2 c. Red Wine Vinegar
1/2 c. Water
1/4 c. Granulated Sugar
2 T Kosher Salt
1 ea. Large Red Onion, peeled, sliced thin
Avotamica Cemita Directions:
Build each sandwich in the following order and amounts
1 Each Cemita Bun Bottom, Toasted
2 Tbsp Charred Avocado Tomatillos Salsa
1 Each Pork Milanese
1/4 Cup Sliced Ham, Seared
1/4 Cup Shaved Steak, Seared
2 Tbsp Pickled Red Onion
1/4 Cup Queso Oaxaca, Shredded
1 Each Cemita Bun, Top, Toasted
Charred Avocado & Tomatillo Salsa Directions:
Carefully grill the two peeled avocado halves until both sides are charred.
Cut the charred avocado into 1/2" pieces and fold together with salsa verde, salt, and lime juice in a medium bowl.
Reserve in an airtight container in the refrigerator until ready to use.
Pork Milanese Directions:
In a medium bowl, combine 2 tbsp of salt and processed breadcrumbs.
Follow the three-stage breading procedure to bread each pounded cutlet.
Fry cutlets in 350°F oil for 3-4 minutes or until the crust is golden brown.
Once each cutlet is out of the fryer, season it immediately with 1/2 tsp of kosher salt.
Picked Red Onion Directions:
In a medium pot, combine vinegar, water, sugar, and salt. Heat this mixture and whisk until the salt and sugar is completely dissolved.
Hold the red onions in a plastic container and pour the warm pickling liquid over the onions. Cover the container and let set overnight in the refrigerator.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Add your phone number to receive the list of ingredients via text for your shopping list.