Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs -- lightly beaten
   1      cup           half and half
                        salt and pepper to taste
   2      large         pinches oregano
     1/4  cup           chopped parsley
     1/2  cup           grated parmesan cheese
   1 1/2  pounds        veal scaloppine
                        pounded thin -- (enough for
  12      pinches       pounded thin -- (enough for
   1      pound         dry bread crumbs
     1/2  cup           olive oil
   4      tablespoons   butter
     1/4  cup           flour -- (1/4 to 1/2)
     1/2  cup           dry sherry
     1/4  cup           sweet marsala
     1/4  cup           lemon juice
   1      cup           chicken broth
  12      thin slices   prosciutto ham
                        room temperature
  12      thin slices   lemon

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.