Preparation:
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. Sauté‚veal 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. |
