Recipe courtesy of Nadia G
Saltimbocca Veal Cutlet Sandwich
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
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
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
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.
