Pre-heat the oven to 375. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.

Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.

Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.

While the chicken is baking, mixed the diced sage into the mayonnaise in a small dish. Squeeze the lemon wedge over the mayo and then sprinkle in a pinch of black pepper. Stir until well combined.

When the chicken is finished, lay out the foldits and place a cooked chicken breast onto one side of each foldit. Spread half of the sage mayonnaise across the top of each chicken breast and layer the sliced prosciutto over top of the mayo. Close the sandwich and serve.