Instructions: 1. Mix together eggs, cream, seasonings, pars- ley and cheese. Dip the veal pieces into the bat- ter and then into the bread crumbs. Shake off the excess.

2. Heat olive oil and butter in a large frying pan until hot.

3. Sauteeveal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth. Pour in the sherry, Marsala, lemon juice and chicken broth. Bring to a boil. Season with salt and pepper.

4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.

Serve.

Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.

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