16 Reasons to Have Cutlets (or Schnitzel or Tonkatsu or...) for Dinner
Schnitzel, milanesa, tonkatsu... Most cultures have their own version of a breaded, pan-fried meat cutlet—because, no matter what you call it, it's just so darn good. Once you've mastered the (super easy) technique, all it takes is mixing up the crust, toppings, and side dishes to transport your taste buds around the world.
10/15Chicken Schnitzel
12/15Cemita Milanesa de Pollo
Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
