Nadia G.'s Saltimbocca Chicken Cutlet Sandwich

By pattie_d

Ingredients

• 4 Cutlets (free-range chicken)
• 3 Eggs (beaten)
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup Canola Oil
• 4 Slices Prosciutto di Parma
• 1/2 cup Mayonnaise
• 3 Sweet gherkins (minced)
• 1 tablespoon Minced fresh sage
• 4 Kaiser rolls (halved and toasted)
• 10 Fresh Bibb lettuce

Details

Servings 4
Adapted from beta.abc.go.com

Preparation

Step 1

Then dip the chicken cutlets in the beaten eggs and coat them with the Italian seasoned breadcrumbs.

In a large frying pan, heat the canola oil to 350F, and fry the cutlets for 2 to 3 minutes per side, until golden, crispy and cooked through. Drain the cutlets on paper towels.

Add the prosciutto slices to the pan, and fry for about 1 minute, until very crispy. Drain the crispy prosciutto on paper towels.

For the Sage Mayo: In a small bowl mix the mayonnaise with the sweet gherkins and sage.

To Assemble: Slather each kaiser roll with sage mayonnaise, add a cutlet and a slice of crispy prosciutto and top it off with some lettuce leaves.