3 eggs, lightly beaten
1 cup half & half
1 salt & pepper to taste
2 large pinches oregano
1/4 cup chopped parsley
1/2 cup grated parmesan cheese
1 1/2 lb veal scaloppine,
1 pounded thin (enough for
12 pinch pounded thin (enough for
1 lb dry bread crumbs
1/2 cup olive oil
4 tablespoon butter
1/4 to 1/2 cup flour
1/2 cup dry sherry
1/4 cup sweet marsala
1/4 cup lemon juice
1 cup chicken broth
12 thin slices prosciutto ham,
1 room temperature
12 thin slices lemon

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

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

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

4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & 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.

Yield: 4 servings