3 cups panko Japanese-style bread crumbs or unseasoned breadcrumbs
1/2 cup vegetable oil
2 large avocados, peeled, seeded, and halved
4 cemitas poblanas, teleras, bolillos, or brioche rolls, halved and toasted
Chiles chopotles en escabeche, or sliced jalapeños en escabeche, plus brine from the jar
1/2 medium white onion (5.6 ounces), thinly sliced
1 cup (packed) pápalo (1 ounce), or a combination of cilantro, basil, and mint
8 ounces queso Oaxaca or fresh mozzarella cheese, pulled into thin strands or shredded
8 ounces thinly-sliced smoked or cooked ham
Instructions
Place a pork chop between two sheets of plastic wrap and pound to a 1/4-inch thickness. Unwrap and set aside on a plate. Repeat with the remaining chops, then season both sides with salt and pepper.
Add the flour to a shallow bowl (a pie plate works best). Place the eggs in another shallow bowl and beat to combine. Place the panko in a third shallow bowl. Season the flour, eggs, and panko with salt and pepper.
Working with one at a time, dredge a chop through the flour, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the pork to the panko, pressing it into the crumbs on both sides to adhere, then transfer the pork to a sheet pan. Repeat with the remaining chops.
In a large skillet over medium-high, heat 1/4 cup oil. Cook 2 cutlets at a time until the coating is deep golden brown and the pork is just cooked through, for about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining 1/4 cup oil and 2 cutlets.
Smash half of an avocado onto the top half of each toasted cemita so that it sticks to the bread. Set a pork cutlet on each bottom half. Top the pork with the chipotle, onion, pápalo, queso, ham, and a generous drizzle of chipotle brine. Top the cemita, cut in half, and serve.
