Veal Francese Sabatino's

Directions

Mix together eggs, cream, seasonings, parsley and cheese.

Dip the veal pieces into the bat- ter and then into the bread crumbs.

Shake off the excess.

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

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. Strain over cooked veal.

Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.

Serve.