Per 4 servings
- 4 veal steaks
- 3 oz butter
- 3 ½ oz grated Parmigiano Reggiano cheese
- 2 eggs
- salt and pepper
Clean the slices and pound them carefully, dip in the beaten egg and bread-crumbs, put 1/4 cup of butter in a pan and brown the cutlets.
On top of each of them put the prosciutto and the cheese in flakes. Pour on 2 spoonfuls of hot stock, place a nob of butter and leave in the pan until the cheese has melted.