Recipe courtesy of Nadia G
Recipe courtesy of Nadia G
Watch how to make this recipe.
Saltimbocca Veal Cutlet Sandwich
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 881
- Total Fat
- 53 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 245 mg
- Sodium
- 3413 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 881
- Total Fat
- 53 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 245 mg
- Sodium
- 3413 mg
Ingredients
Cutlets:
Sweet Pickle Mayo:
Directions
- 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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