1. 1. About 30 minutes before cooking, marinate the chicken by placing the chicken in a bowl with ½ c of the brine from the jalapenos. 

2. Remove the chicken after marinating and pat dry.  Prepare your workstation by setting up the flour, egg, and panko. Season each one with a pinch of each of the dry seasonings and salt. Mix until seasonings are evenly distributed.

1. 3. Preheat the oven to 200 degrees. This will be used to keep the chicken warm.

4. Season both sides of the chicken with the dry seasonings. Measure with your heart.

5. Dip each side of the chicken in the seasoned flour, followed by the egg wash, and panko bread crumbs. Be sure to evenly coat each side of the chicken.

6. Set on a plate and repeat with the remaining 3 chicken cutlets.

7. In a cast-iron skillet over medium-high heat, add vegetable oil to the pan. Enough to cover the bottom of the pan until shimmering.

8. Working in batches if needed, cook the chicken cutlets for about 4-5 minutes on each side until golden brown and crispy.

9. Add the chicken to a rimmed baking sheet fitted with a cooling rack and place in preheated oven to keep warm.

10. Working in batches if needed, on a griddle or nonstick skillet over medium heat, warm 2-3TBS butter, and place both sides of the Bolillo rolls face down to toast until golden brown.

11. To assemble the sandwiches, spread each side with mayo or alternately 1 side with mayo and one side with refried beans, place the chicken on top of the bottom half, followed by the queso fresco, pickled jalapenos, pico de gallo, and sliced avocado. Season the top of the avocados with salt and a squeeze of lime before putting the top bun on. 

12. Slice in half and serve with your favorite hot sauce or more jalapenos!