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1
Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel.
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2
In a large skillet, heat about 1/2 cup of the oil over low heat.
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3
When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes.
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4
Use a slotted spoon or spatula to remove them.
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5
Place them on the kitchen towel to drain.
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6
Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute.
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7
Remove and season them with salt.
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8
Set aside.
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9
Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
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10
Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper.
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11
Sprinkle both sides of the chicken cutlets with the oregano and salt.
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12
Put the eggs in one bowl and the breadcrumbs in another.
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13
Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs.
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14
Shake any excess off each one.
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15
Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly.
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16
Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer.
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17
Cook over medium heat on the first side until golden brown, 3 to 5 minutes.
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18
Turn on their second side and cook 3 to 5 additional minutes.
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19
Cut a small incision in the middle of each cutlet to make sure they are completely cooked.
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20
If any are underdone, place in a warm oven to cook for a few additional minutes.
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21
Repeat the process with the remaining cutlets.
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22
Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll.
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23
Top with a mound of lettuce.
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24
Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices.
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25
Drizzle with additional mayonnaise if desired.
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26
Top with the other half of the roll.
