Saltimbocca Veal Cutlet Sliders with Sage Mayo? The best slider that will ever grace your plate.
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
Large frying pan
Small mixing bowl
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 mini kaiser roll with sage mayonnaise, add a piece cutlet, slice of crispy prosciutto, and top it off with some baby romaine leaves.