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Crispy breaded cutlet sandwiches loaded with avocado, beans, and fresh toppings are a Mexican staple. This high protein, family meal is a satisfying, hearty option for any time of day.
Lay out beef cutlets and season both sides with salt and black pepper. Pound them thin for even cooking.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each cutlet sequentially in flour, egg, then breadcrumbs, ensuring full coverage.
Heat vegetable oil in a large skillet over medium-high heat. Fry each cutlet in batches, about 2-3 minutes per side, until golden and crispy. Drain briefly on paper towels.
Warm bolillo rolls and slice each in half. Spread each side with refried beans. Layer fried cutlet, sliced avocado, tomato, lettuce, and onion.
Serve immediately while cutlets are hot and rolls slightly crisp. Always assemble just before serving to maintain texture and prevent sogginess.
