Saltimbocca Veal Cutlet Sandwich


• 4 cutlets free raised veal

• 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 tbsp minced fresh sage

• 4 kaiser rolls, halved and toasted

• 10 fresh baby romaine leaves



Using a meat mallet, pound the veal cutlets 1/4 inch thick. Then dip the veal cutlets in the beaten eggs, and coat them with the Italian seasoned breadcrumbs. In a large frying pan, heat the canola oil to 350°F, 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.

Sage Mayo

In a small bowl mix the mayonnaise with the sweet gherkins and sage.

Shkiaffing it Together

Slather each kaiser roll with sage mayonnaise, add a cutlet and a slice of crispy prosciutto, and top it off with some baby romaine leaves.


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