Saltimbocca Veal Cutlet Sandwich

  • For the Cutlets
  • 4 veal cutlets (organic free-raised)
  • 3 eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup canola oil
  • 8 slices prosciutto di Parma
  • For the Sweet Pickle Mayo
  • 1/2 cup mayonnaise
  • 8 sweet gherkins, minced
  • 2 to 3 fresh sage leaves, minced

For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.

For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix. Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.

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