Saltimbocca Veal Cutlet Sandwich2015-03-20
- Yield : 4 servings
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 4 veal cutlets (organic free-raised)
- 3 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup canola oil
- 8 slices prosciutto di Parma
- 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
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.