Italian Veal Sandwiches Recipes

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SALTIMBOCCA VEAL CUTLET SANDWICH



Saltimbocca Veal Cutlet Sandwich image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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