Chicken Cutlet Sandwich
"I love simple dishes like this. The texture of the breaded chicken, the herbs, on a pillowy roll with some crispy lettuce. The secret for this sandwich is to make sure the chicken is pounded really thinly. Better to stack two really thin pieces of chicken than to have one thicker one. Then, it's all about the breading and herbs and the juices from the chicken soaking into the bread...."
INGREDIENTS
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1 cup canola oil
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8 slices prosciutto
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16 to 24 fresh sage leaves, stemmed
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Kosher salt
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1/2 cup mayonnaise
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1/4 cup red wine vinegar
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1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
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1 heaping tablespoon dried oregano
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3 eggs, lightly beaten
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4 cups plain breadcrumbs
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4 large crusty, seeded rolls, split
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2 romaine hearts, cut into 1/2-inch rounds
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1/4 cup grated Parmesan
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