Scale

4 eggs, beaten
3 cups Pork Panko bread crumbs (regular bread crumbs can be used)
4 pork cutlets pounded thin (beef or chicken can be used as well)
Salt to taste
Ground pepper to taste
½ cup melted Manteca or high heat frying oil
4 cemita rolls (substitutes are Kaiser sandwich rolls with sesame seeds or brioche with sesame seeds)
2 large Hass avocados sliced.
1 lb. shredded Oaxaca cheese. (I buy mine at local Latin market then shred it myself)
1 small white onion sliced thin
12 pápalo leaves (Bolivian cilantro). This may be hard to find. A combination of cilantro and arugula (a few leaves of each) would work, too.
4 chipotle peppers sliced thin

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Pound out cutlets to a quarter inch thickness by placing them in between two sheets of wax paper. Your butcher may be able to do this while also tenderizing it.
Place the beaten eggs and Pork Panko in two separate shallow dishes. I like to use pie tins.
Dip cutlets in eggs first, then panko, and set aside.
Heat oil in heavy bottom skillet to get oil or Manteca to about 350 degrees. Fry the cutlets flipping them once. This should take about 4 minutes per side.
Drain cutlets on cooling rack
Cut cemitas in half and lightly toast.

Assembly:

Lay thin layer of sliced chipotle
Thin slices of onion
Shredded Oaxaca cheese. This should be a substantial amount like a quarter pound.
Lay the milanesa on top.
Half an avocado sliced per sandwich.
A few leaves of pápalo torn on top.
Your favorite salsa or hot sauce like Valentina or Tamazula
Enjoy with a cold drink!