Cemitas (Pueblan-Style Sandwiches)

Press your nondominant hand flat on top of 1 pork chop. Cut pork chop in half horizontally using a chef’s knife. Repeat with remaining pork chops.

Working with 1 pork piece at a time, place pork between two sheets of plastic wrap. Pound using a meat mallet or the bottom of a heavy skillet until pork is about 1/4 inch thick. Repeat with remaining pork pieces. Season pounded pork cutlets evenly with 1 3/4 teaspoons salt.

Place flour in a large, shallow bowl. Whisk together eggs and 1/4 teaspoon salt in a second large, shallow bowl. Combine breadcrumbs and remaining 1 1/4 teaspoons salt in a third large, shallow bowl.

Working in batches, dredge cutlets in flour, shaking to remove excess; dip in egg mixture, letting excess drip off. Dredge in breadcrumb mixture, patting to adhere. Transfer coated cutlets to a parchment paper–lined baking sheet.

Place a wire rack on a large rimmed baking sheet; set aside. Pour canola oil into a large skillet to a depth of 1/4 inch; heat over medium-high to 350°F. Working in batches, fry cutlets, flipping once, until golden brown, 2 to 3 minutes per side. Place cutlets on prepared baking sheet, and let drain. Repeat the process with the remaining cutlets.

Spread mayonnaise evenly on cut sides of buns. Place 1 cutlet on each bottom bun half; top evenly with queso fresco, avocado, onion, and chopped chiles. Drizzle evenly with olive oil. Sandwich with top buns, and serve.