Saltimbocca Veal Cutlet Sandwich
Saltimbocca Veal Cutlet Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 881
- Total Fat
- 53
- Saturated Fat
- 10
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 245
- Sodium
- 3413
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 881
- Total Fat
- 53
- Saturated Fat
- 10
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 245
- Sodium
- 3413
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.
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