• 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.
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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