This breaded veal cutlet sandwich works best with a flatter version of the Bolillos, or a telera, but you can use any crusty french roll. For parties long baguettes can be split, filled, and sliced into individual serving portions.

Ingredients

* 1 veal cutlet (8 oz.) cut 1/2 inch thick
* 1 C. milk
* flour
* sea salt and fresh ground pepper
* 1 egg, lightly beaten
* 1 C. fine dry bread or cracker crumbs
* 1/4 C. peanut or olive oil
* juice of 1 lime
* 1 C. Well-Fried Beans
* 2 bolillos, teleras, or large crusty rolls; split horizontally
* 1/2 C. poor man's butter or guacamole
* 1-2 canned chipotle chiles en adobo, finely chopped
* 1/2 C. shredded cabbage or lettuce
* 2 slices Monterey Jack cheese
* 1/2 ripe tomato, sliced
* 1/4 C. sour cream
* 1/4 C. sliced radishes

Directions

Trim any fat off veal and lay the meat in between 2 sheets of wax paper. Using a rolling pin, pound it thin and flat. Soak in the milk for 30 minutes to an hour. Cut in half. Using 3 flat bowls, place flour, well seasoned with salt and pepper in the first, the egg in the second, and the breadcrumbs in the third. Quickly dip the meat on both sides, first the flour, then the egg and finally the crumbs.

Heat the oil in a skillet. When it is hot, saute the cutlets for 3-4 minutes on each side. Remove the cutlets from the heat and squirt with lime juice. Keep warm. Spread the well-fried beans on half a roll. On the other half spread the guacamole. Build the sandwich in layers on top of the beans, adding chilies, lettuce, cheese, tomato, sour cream and radishes. Place the avocado-spread roll on the top and press down.