Best 5 Breaded Chicken Sandwiches With Sesame Rolls Cemita Poblana De Milanesa Recipes

In the realm of culinary delights, breaded chicken sandwiches reign supreme, tantalizing taste buds with their crispy exteriors and succulent interiors. Picture perfectly golden-brown chicken fillets, lovingly coated in a flavorful breading, nestled between soft, pillowy sesame rolls. These sandwiches are not just a meal; they are an experience, a harmonious blend of textures and flavors that will transport you to a realm of pure gustatory bliss.

This article presents a delectable collection of breaded chicken sandwich recipes, each with its own unique twist. From the classic American-style sandwich, featuring crispy chicken, crisp lettuce, juicy tomatoes, and creamy mayonnaise, to the adventurous Cemita Poblana de Milanesa, a Mexican masterpiece bursting with flavors and textures, this article has something for every palate.

So, embark on a culinary journey, explore the tantalizing world of breaded chicken sandwiches, and discover the perfect recipe to satisfy your cravings. Let your taste buds rejoice as you bite into these crispy, flavorful creations, and experience the sheer joy of a perfectly crafted breaded chicken sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

CEMITA MILANESA

Cemita Milanesa image

When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

4 thin beef bottom round or knuckle steaks (about 6 ounces each)
Seasoned meat tenderizer, for sprinkling
2 large eggs
1 1/2 cups milk
1/2 cup fresh breadcrumbs
1/2 cup store-bought breadcrumbs (such as Bimbo or El Mexicano)
2 pinches of dried Italian seasoning
1 pound lard, for frying
4 cemita or other sesame rolls, split and toasted
2 avocados, pitted, peeled and sliced
Kosher salt
Olive oil, for drizzling
Diced yellow onions and pickled red jalapeños, for topping
16 thin slices queso blanco or queso fresco
Handful of shredded or pinched queso Oaxaca
Papalo herbs, for topping (optional)

Steps:

For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.

BREADED BUFFALO CHICKEN SANDWICHES

Breaded Buffalo Chicken Sandwiches image

Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you're short on time but need a satisfying dinner. -Tracy Boleware, Covington, Louisiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 slices mozzarella cheese
3 tablespoons butter
1 teaspoon cornstarch
1/4 to 1/2 teaspoon hot pepper sauce
2 sandwich buns, split
Blue cheese or ranch salad dressing

Steps:

Sprinkle chicken with salt, garlic powder and pepper. In a large resealable plastic bag, combine bread crumbs and flour. Add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil. Reduce heat; cover and cook for 10 minutes or until juices run clear. , Place cheese over chicken; cover and cook for 1 minute or until cheese is melted. In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth. Bring to a gentle boil, whisking constantly for 1 minute or until thickened. Drizzle over chicken. Serve on buns with blue cheese or ranch dressing.

Nutrition Facts : Calories 734 calories, Fat 39g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 1293mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 41g protein.

CEMITA POBLANA (PUEBLA-STYLE SANDWICH)

Cemita Poblana (Puebla-Style Sandwich) image

Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with...

Provided by marty olguin

Categories Sandwiches

Time 35m

Number Of Ingredients 12

Ingredients

1 c flour4
4 eggs, beaten
1 c bread crumbs
4 ¼? -thick veal cutlets
kosher salt and freshly ground black pepper, to taste
1/4 c canola oil
4 round rolls, split and toasted
2 avocados, pitted, peeled, and thinly sliced
12 oz queso blanco or mozzarella, grated
8 slice thin slices yellow onion
8 chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
fresh papalo in lil bunches

Steps:

1. Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
2. Heat oil in a 12? skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
3. Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo

PUEBLAN-STYLE CEMITA SANDWICHES RECIPE

Pueblan-Style Cemita Sandwiches Recipe image

Cemitas are a Mexican sandwich that originally hails from the State of Puebla and gets its name from the bun itself, also known as a cemita. This recipe shows you how to make a Pueblan-style cemita with a fried milanesa beef, chicken, or pork cutlet filling. Loaded with fine strands of shredded Oaxacan cheese, plenty of ripe avocado, chipotles or pickled jalapeños, and papalo, a fragrant Mexican herb with a flavor all its own, it's a masterpiece of sandwich construction.

Provided by Daniel Gritzer

Categories Entree Mains Sandwiches Sandwich

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 (6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded
1 cup milk
1 cup all-purpose flour
1 cup bread crumbs
Canola or vegetable oil, for frying
Kosher salt and freshly ground black pepper
2 ripe medium Hass avocados, halved, pitted, and sliced
4 homemade or store-bought cemita buns (see note), sesame-seed buns, or brioche buns, halved
2 cups shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see note), or fresh mozzarella or string cheese, divided
12 raw onion rings (about 1/4 inch thick)
4 chioptle chiles from 1 (7-ounce) can whole chipotle chiles in adobo, or pickled jalapeños from 1 (12-ounce) can
20 leaves papalo (see note), or fresh cilantro leaves
Extra-virgin olive oil, for drizzling

Steps:

Set wire rack on a sheet pan. Place milk in a shallow dish. Place flour in another shallow dish. Place bread crumbs in third shallow dish. Working one at a time, dip cutlets in milk, then dredge in flour, shaking off excess. Return to milk, then dredge in bread crumbs, pressing to adhere. Place breaded cutlets on a baking sheet.
Heat about 1/2 inch oil in a cast-iron skillet to 375°F. Working in batches and adding oil as needed to maintain level, fry cutlets, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a clean paper-towel-lined baking sheet. Season with salt and pepper when still hot.
Spread avocado on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.
Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with papalo and mound the remaining cheese on top. Drizzle with olive oil.
Scoop some bread from each of the top buns and discard. Close sandwiches and serve right away.

Nutrition Facts : Calories 1027 kcal, Carbohydrate 71 g, Cholesterol 199 mg, Fiber 8 g, Protein 77 g, SaturatedFat 14 g, Sodium 1014 mg, Sugar 18 g, Fat 48 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPECIAL COUNTRY BREADED CHICKEN SANDWICH

Special Country Breaded Chicken Sandwich image

This is a recipe from my own kitchen. I needed to use up some of the things I had in my pantry and spice cabinet so I decided to make a breading for chicken breast fillets. You can also serve these chicken fillets with cooked veggies or some kind of salad instead of sandwich. My husband was so surpised when he took a bite my special breaded chicken. He loved it! He mention that this would also be good with a white chicken gravy.

Provided by Marsha D.

Categories Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup Frito Scoops, crushed (I use Tostitos Scoops)
1/2 cup dry instant mashed potatoes, crumbs
1 teaspoon parsley flakes
1 teaspoon poultry seasoning
1 teaspoon onion powder
1/3 cup parmesan cheese
1 egg, slightly beaten
1/2 cup milk
1/4 cup self-rising flour
1/2 teaspoon black pepper
1/2 teaspoon salt
2 -4 chicken breast fillets
5 -6 slices bacon, fried and crumbled (reserve bacon grease for frying chicken breast)
tomatoes
lettuce
onion (optional)
pickle (optional)
mayonnaise
Dijon mustard
bread bun

Steps:

In a large frying pan, fry bacon til crisp.
Remove bacon from pan and reserve grease for frying chicken breast. Set aside bacon to drain on a paper towel to cool.
In a medium bowl combine crushed (frito)tostitos scoops,dry instant pototoes,parsley flakes,poultry seasoning, onion powder and parmesan cheese, set aside.
In another bowl combine egg,milk,flour and salt & pepper, set aside.
Dip chicken breast fillets in batter mixture than into breading mixture and place in hot bacon grease.
Fry on medium heat, turning fillets every 10 minutes to keep from burning for 30 to 45 minutes, depending on how thick the fillets are.
Make sandwich with bread buns,tomato,lettuce,onion(opt),pickles(opt),bacon, Mayonnaise and Dijon Mustard and serve with your favorite chips or a cold macaroni or potato salad.

Tips:

For the perfect crispy coating, double coat the chicken in the egg wash and breadcrumb mixture.
To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a flavorful sandwich, marinate the chicken in a mixture of spices, herbs, and buttermilk for at least 30 minutes before cooking.
To add an extra layer of flavor, toast the sesame rolls before assembling the sandwiches.
Serve the sandwiches with your favorite dipping sauce, such as Sriracha mayo or ranch dressing.

Conclusion:

These breaded chicken sandwiches with sesame rolls are a delicious and easy-to-make meal that the whole family will enjoy. With a crispy coating, tender chicken, and flavorful fillings, these sandwiches are sure to be a hit. So next time you're looking for a quick and tasty lunch or dinner, give this recipe a try.