You favorite chicken dish in sandwich form!

Nadia G.'s Saltimbocca Chicken Cutlet Sandwich

  • 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
step-by-step directions
step-by-step directions
  • Using a meat mallet, pound the chicken cutlets 1/4 inch thick.
  • 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.
Similar categories: Dinner Courses & Meals Lunch

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Nadia G.'s Saltimbocca Chicken Cutlet Sandwich

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