Cut chicken breasts into 2-3 thin cutlets with a sharp knife. Pound the cutlets to even them out. Season both sides of the chicken generously with salt.

In a blender, mortar & pestle, or food processor, pulse together all crema ingredients until smooth. Taste and adjust as needed.

Prepare a breading station with three plates: one with flour and cornstarch, one with beaten eggs, and one with panko bread crumbs. Coat the chicken in flour, then egg, and finally in bread crumbs. Press the bread crumbs into the chicken to ensure even coverage and sticking.

Add the breaded cutlets to a baking sheet and freeze for 2 hours.

After 2 hours, transfer to a container or freezer bag and separate with parchment paper to avoid freezing together.

• Store these in the freezer & pull them out to fry from frozen for fresh fried chicken.

Set a skillet over medium heat and add about 1/4 to 1/2 inches of oil. Verify oil temperature with a thermometer, 325-350° F/162 -176° C.

Shallow fry frozen cutlets for 4-6 minutes, agitating occasionally. When internal temperature reaches 155° F/68° C, transfer to a paper towel on a wire rack to absorb excess oil.

To assemble the sandwich, add the chipotle crema, some of the beans, thinly sliced lettuce and red onions to the sandwich roll. Add a chicken cutlet and top with salsa verde, pickled jalapeños, sliced avocado and queso fresco. Enjoy!