Categories: Meats, Italian 
      Yield: 4 servings 
  
      3    Eggs, lightly beaten 
      1 c  Half & half 
           Salt & pepper to taste 
      2    Large pinches oregano 
    1/4 c  Chopped parsley 
    1/2 c  Grated parmesan cheese 
  1 1/2 lb Veal scaloppine, 
           Pounded thin (enough for 
     12 pn Pounded thin (enough for 
      1 lb Dry bread crumbs 
    1/2 c  Olive oil 
      4 tb Butter 
    1/4    To 1/2 cup flour 
    1/2 c  Dry sherry 
    1/4 c  Sweet marsala 
    1/4 c  Lemon juice 
      1 c  Chicken broth 
     12    Thin slices prosciutto ham, 
           Room temperature 
     12    Thin slices lemon 
  
  FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 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.