2 Serves
83 Mins
Prepare the milanesa by breading the meat cutlets and set aside.
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FrenchVitamin E
2 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
124 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
489 mg / 4,700 mgSodium
297 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
13 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium-high heat.
Fry the breaded cutlets in the hot oil until golden brown and cooked through, then drain on paper towels.
Slice the cemita buns and toast them lightly in a pan.
Assemble the sandwiches by layering the fried cutlet, cheese, avocado, papalo, and chipotle sauce on the buns, seasoning with salt and pepper to taste.
30
g20
g36
g
French
French