Chicken Cutlet Sandwich - Alex Guarnaschelli | Iron Chef and Food Network Celebrity

Ingredients

• 1 cup canola oil
• 8 slices prosciutto
• 16 to 24 fresh sage leaves, stemmed
• Kosher salt
• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
• 1 heaping tablespoon dried oregano
• 3 eggs, lightly beaten
• 4 cups plain breadcrumbs
• 4 large crusty, seeded rolls, split
• 2 romaine hearts, cut into 1/2-inch rounds
• 1/4 cup grated Parmesan