The Mexican version of the cotoletta alla Milanese served on a bun dressed with South-of-the-Border fixings. Spicy breaded chicken breast gets sandwiched between a toasted Mexican bun then topped with spicy spread, avocado, lettuce, tomato, and pickled vegetables.
Preheat the oven to 250 degrees F (120 degrees C).
Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
Whisk egg in a shallow bowl. Dredge the chicken breast through the egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to the bread crumb mixture. Shake and press the seasoned bread crumbs over the chicken breast.
Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken in half lengthwise.
Assemble the sandwiches. Spread the spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapenos to 2 halves. Add chicken and the tops of the rolls. Serve with the remaining spicy mayonnaise for dipping.
Per Serving: 954 calories; protein 43.4g; carbohydrates 89.1g; fat 47g; cholesterol 171.1mg; sodium 656.8mg.