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Ingredients
  • 1 cup canola oil
  • 8 slices prosciutto
  • 16 to 24 fresh sage leaves, stemmed
  • Kosher salt
  • ½ cup mayonnaise
  • ¼ cup red wine vinegar
  • 1 to 1 ½ pounds whole skinless, boneless chicken breast, cut into ¼-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 ½-inch rounds
  • ¼ cup grated Parmesan
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