Tortas De Jamon Y Queso Chihuahua Milanesa

• 8 bolillo
• 2 tablespoons canola oil
• 8 pork cutlets 3-4 oz.
• 8 slices queso asadero or chihuahua
• 8 slices black forest ham thinly sliced
• 1 cup flour
• 3 eggs beaten
• 2 cups panko breadcrumbs
• canola oil As needed
• 3/4 cup refried pinto beans warmed
• 1/2 cup Mexican crema crema
• 3 Roma tomatoes thinly sliced
• 1/2 cup guacamole
• 1/4 cup pickled jalapeno peppers or 1/4 cup Salsa de Chipotle (recipes in packet)

1. 1. Preheat the oven to 350oF.
2. 2. Split the rolls open lengthwise and remove some of the crumb without breaking the bread.
3. 3. Put the rolls back together, arrange on a baking sheet, and brush the crust with oil. Bake in the oven for 6 minutes or until crispy. Remove from the oven.
4. 4. Layer the cheese then the ham on the cutlets. Press firmly together, season with salt and pepper, and then run through a standard breading. Pan-fry the pork cutlets (Milanese style) till golden on both sides and cooked through. These can be cooked ahead and reheated in a 350u0b0F oven for 3 minutes.
5. 5. Spread the warm refried beans on the bottom half of each roll.
6. 6. Spread the crema Mexicana on the upper half of each roll.
7. 7. Arrange the following ingredients on the bottom half of each roll-ham and cheese cutlet, tomatoes, and then guacamole. Season with salt to taste and garnish with jalapen~os en escabeche and/or a drizzle of chipotle salsa. Cover with the top roll and press down lightly but firmly.
8. 8. Serve the tortas whole or cut in half. Serve immediately.

bolillo, canola oil, pork cutlets, queso asadero, black forest ham, flour, eggs, breadcrumbs, canola oil, pinto beans, crema, tomatoes, guacamole, peppers

Taken from www.yummly.com/recipe/Tortas-de-Jamon-y-Queso-Chihuahua-Milanesa-2255272 (may not work)