AT A GLANCE
These sandwiches are inspired by cemitas, a specialty of Puebla, Mexico, consisting of a brioche-style bun with a schnitzel filling. We've used bakery-bought slider buns for convenience and added a spicy, smoky chipotle sauce. Most of the elements can be prepared in advance, including the veal schnitzels, which can be fried ahead of time, then heated in the oven when you're ready to serve them. Makes 16.
|01||For chipotle chilli sauce, heat oil in a saucepan over medium-high heat. Add onion and fry until starting to caramelise (3-5 minutes). Add sugar and vinegar, bring to the boil for 1 minute, then reduce heat to medium, add chipotles and tomato, and simmer for flavours to infuse (5-7 minutes). Transfer to a blender, process until smooth, season to taste and refrigerate until required. Will keep refrigerated for 2 weeks.|
|02||Cut veal thinly across the grain into 16 slices, then pound each to 3mm thick with a meat mallet. Place flour, egg mixture and breadcrumbs in separate bowls. Dust each piece of veal with flour, dip in eggwash, then coat in crumbs, shaking off excess, and place on a tray.|
|03||Preheat oven to 130C. Halve brioche buns, place on an oven tray and warm in oven (5-7 minutes).|
|04||Heat a quarter of the butter in a large frying pan over high heat, add a quarter of the veal and fry until golden and just cooked (2-3 minutes each side). Keep warm in oven while you fry remaining veal in batches in remaining butter.|
|05||To serve, place veal schnitzels on bun bases, top with feta, avocado and coriander, top with sauce and serve warm with extra sauce.|
Note Brioche buns are available from select bakeries and delicatessens.
FRUITY YOUNG RED GAMAY. , suggested by MAX ALLEN