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Trim fat from steaks. Place meat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until 1/4 inch thick. Remove plastic wrap. Cut meat into 12 portions.
Combine flour, 2 teaspoons salt and black pepper in a shallow dish. In a second shallow dish, combine eggs and water. Place breadcrumbs in a third shallow dish. Dip meat into flour mixture, shaking off excess. Dip into egg mixture, then into breadcrumbs, turning to coat.
Heat oil in a large skilletover medium-high heat. Cook meat, a few pieces at a time, for 4 to 6 minutes or until golden brown, turning once. (Add more oil if necessary during cooking.) Remove meat and drain on paper towels.
Combine avocados and lime juice in a medium bowl; coarsely mash with a fork. Season to taste with salt.
Spread cut sides of rolls with avocado mixture. Fill with meat, cheese, red onion, cilantro and chipotles.