Recipe courtesy of Nadia G

Saltimbocca Veal Cutlet Sandwich

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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4 veal cutlets (organic free-raised)

3 eggs, beaten

1 cup Italian seasoned breadcrumbs

1/4 cup canola oil

8 slices prosciutto di Parma

Sweet Pickle Mayo:

1/2 cup mayonnaise

8 sweet gherkins, minced

2 to 3 fresh sage leaves, minced

4 kaiser rolls, halved and toasted

8 fresh baby romaine leaves


  1. 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.
  2. For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
  3. Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.