Veal Francese Sabatino's

Ingredients

• 3 large eggs lightly beaten
• 1 cup light cream (half&half)
• 2 pinches oregano
• 1/4 cup parsley leaves chopped
• 1/2 cup parmesan
• parmigiano-reggiano cheese
• grated grated
• 1 1/2 pounds veal scaloppine
• 1 pound bread crumbs
• 1/2 cup olive oil
• 4 tablespoons butter
• 1/2 cup flour
• all-purpose
• 1/2 cup sherry dry
• 1/4 cup marsala sauce
• 1/4 cup lemon juice
• 1 cup chicken broth
• 12 slices prosciutto
• 12 slices lemon

Instructions

1. Mix together eggs, cream, seasonings, parsley and cheese.
2. Dip the veal pieces into the bat- ter and then into the bread crumbs.
3. Shake off the excess.
4. Heat olive oil and butter in a large frying pan until hot.
5. Saute veal until crisp on both sides.
6. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth.
7. Pour in the sherry, Marsala, lemon juice and chicken broth.
8. Bring to a boil.
9. Season with salt and pepper.
10. Strain over cooked veal.
11. Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.
12. Serve.