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
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.
