These sandwiches are super filling and super easy to make.
Directions for: Saltimbocca Veal Cutlet Sandwich
Ingredients
Cutlets4 veal cutlets (organic free-raised)
3 eggs, beaten
1 cup Italian seasoned breadcrumbs
cup canola oil
8 slices prosciutto di Parma
4 Kaiser rolls, halved and toasted
fresh baby romaine leaves
Sweet Pickle Mayo8 sweet gherkins, minced
2-3 fresh sage leaves, minced
cup mayonnaise
Directions
Cutlets1. Pound veal using meat mallet, 1/4 inch thick. Dip veal in beaten egg, coat with breadcrumbs and fry in 350F canola oil for 2 minutes per side, until crispy and golden. Remove cutlets and cook prosciutto in the same pan for 1 minute, until very crispy. Drain on paper towel.
Sweet Pickle Mayo1. in a bowl, add mayonnaise, gherkins and sage. Mix.
2. Spread sweet mayonnaise on Kaiser roll, lay down cutlets, crispy prosciutto and top with baby romaine.
See more: Quick and Easy, Main, Dinner, Beef