Prepare the milanesa: Season the beef cutlets with salt and pepper. Dip each cutlet in beaten eggs, then coat with breadcrumbs, pressing lightly to adhere.

Fry the milanesa: Heat vegetable oil in a pan over medium heat. Fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Prepare the rolls: Slice the cemitas rolls in half horizontally. Lightly toast them on a griddle or pan until slightly crispy.

Assemble the sandwich: Spread refried beans on the bottom half of each roll. Layer with fried milanesa, avocado slices, Oaxaca cheese, onion slices, and papalo leaves.

Add the sauce: Drizzle chipotle sauce generously over the fillings. Close the sandwich with the top half of the roll.

Press and serve: Lightly press the assembled cemitas to compact the fillings. Serve immediately while warm.