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Cemita Sandwich

Cemita Milanesa de Pollo ~ Chicken Sandwich

David Taylor
The king of all Mexican sandwiches can be stuffed with a variety of fried meats, avocado, queso, chipotles and red sauce, this sandwich is super versatile while also being super delicious.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sandwich
Cuisine Mexican
Servings 1 sandwich


  • 1 chicken cutlet you can use beef, veal or pork also
  • 1 egg
  • ¼ cup flour
  • ¼ cup breadcrumbs
  • 2 cups pinto beans
  • chorizo fresco
  • 1 cup queso blanco or Mozzarella
  • 1 sesame soft roll
  • ½ avocado
  • 1 small white onion
  • chipotle peppers in adobo sauce
  • pápalo or cilantro
  • salt pepper to taste


  • Slice the bread in half, horizontally co cut it open.
  • Season the Breadcrumbs with salt and pepper to taste, mix well. Season the eggs with salt and black pepper to taste, beat together. Put the chicken in flour, coat well, then soak the chicken pieces in the egg mixture, and finally transfer them to the breadcrumbs mixture. Make sure they are well covered with the breadcrumbs.
  • In a pan, heat up some oil, and pan-fry the cutlets until golden brown on each side. The time will depend on the meat you choose. Remove and drain on paper towels.
  • In a skillet, on high heat, add in the chorizo, break it down with a spoon, and cook for about 5 minutes or until browned and cooked. Then add in the beans, and a bit of water, cook until the beans are warm. Finally mash the chorizo and beans to a paste, add salt if needed. Set aside.
  • Finally spread some of the bean mixture over one half of the Bolillo, top with the cutlet, the avocado in thick slices, the onion in thin rings, the chipotle thinly cuts with a bit of its sauce, the cheese (a lot), and some fresh Pápalo herb.
Keyword Chicken