Recipes · Mexican · Burgers and Sandwiches
Cemita
One serving has 706 kcal and 46 g protein, and at least a fifth of a woman's daily need of cobalamin (149%), niacin (122%), selenium (99%), riboflavin (86%), pyridoxine (78%) and phosphorus (76%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (309 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, dairy, egg, gluten, sesame
Ingredients
- 60 g Hamburger buns
- 3 g Sesame seeds
- 130 g Veal cutlets, raw
- 10 g Flour, all-purpose
- 15 g Eggs, whole, raw
- 15 g Breadcrumbs, dry
- 25 g Oaxaca cheese
- 30 g Avocado, raw
- 4 g Cilantro, fresh
- 2 g Chilies, dried red
- 15 g Vegetable oil
- 0.4 g Salt
Method
- Cilantro stands in here for papalo, the unique herb traditionally used on a cemita; use cilantro, or fresh mint, as the closest substitute.
- Sprinkle sesame seeds onto the bun and toast briefly to mimic the traditional cemita roll.
- Season the veal cutlet with salt, dredge in flour, dip in beaten egg, then coat in breadcrumbs.
- Fry in the oil for 2-3 minutes a side until deep golden and cooked through with no pink left inside.
- Split the bun and layer with the shredded Oaxaca cheese, the crispy cutlet, sliced avocado, cilantro and the dried chili crumbled over.
- Press together gently and serve right away while the cutlet is still hot and crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 706 kcal | 33% |
| Carbohydrates | 54 g | |
| Water | 170 mL | |
| Fiber | 5.1 g | 17% |
| Protein | 46.4 g | 97% |
| Tryptophan | 0.5 g | |
| Threonine | 1.7 g | |
| Isoleucine | 2 g | |
| Leucine | 3.2 g | |
| Lysine | 2.9 g | |
| Methionine | 0.94 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.4 g | |
| Valine | 2.3 g | |
| Histidine | 1.3 g | |
| Fat | 34.1 g | |
| Monounsaturated | 11 g | |
| Polyunsaturated | 11.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.5 g | |
| Saturated | 8.8 g | |
| Trans-Fats | 0.24 g | |
| Cholesterol | 148 mg | |
| Calcium | 292 mg | 29% |
| Copper | 0.43 mg | 48% |
| Iron | 5.5 mg | 31% |
| Magnesium | 90.3 mg | 29% |
| Manganese | 0.7 mg | 39% |
| Phosphorus | 530 mg | 76% |
| Potassium | 732 mg | 16% |
| Selenium | 54.4 µg | 99% |
| Sodium | 822 mg | |
| Zinc | 4.7 mg | 59% |
| Thiamin (vitamin B1) | 0.74 mg | 67% |
| Riboflavin (vitamin B2) | 0.95 mg | 86% |
| Niacin (vitamin B3) | 17.1 mg | 122% |
| Pantothenic acid (vitamin B5) | 2 mg | 39% |
| Pyridoxine (vitamin B6) | 1 mg | 78% |
| Folate (vitamin B9) | 138 µg | 34% |
| Cobalamin (vitamin B12) | 3.6 µg | 149% |
| Choline | 222 mg | 52% |
| Vitamin A | 128 µg | 18% |
| Vitamin C | 5.1 mg | 7% |
| Vitamin D (D2 + D3) | 46.2 IU | 8% |
| Vitamin E | 2.8 mg | 19% |
| Vitamin K | 54.4 µg | 60% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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