Chicken cutlet sandwich

Heat half cup oil in a skillet on low heat. Add prosciutto to oil 1-2 mins until crispy. Remove and drain. Add the sage and cook 1 min. Remove and drain. Salt lightly.

In a small bowl whisk together the mayo and vinegar. Set aside.

Butterfly the chicken breasts and then cut in half to create four sandwich breasts. Pound thin. Sprinkle with salt and oregano. Dip in egg then breadcrumbs.

Add the remaining oil to the skillet and increase heat to medium. Add chicken to oil. Cook about 3-5 mins until edges are golden brown. Flip and cook another 3-5 mins. Remove from oil and check fore doneness. If not done add to warm oven until done.

Add cheese to top of chicken. Prepare the sandwich. Add mayo mix to bread, chicken with cheese, sage, prosciutto and lettuce.