1. Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick. 2. Spread the Parmigiano and bread crumbs on 2 sheets of aluminum foil. Coat the veal slices with the Parmigiano, pressing the cheese into the meat with the palms of your hands. Dip the cutlets quickly into the beaten eggs, then coat with the bread crumbs. Press the crumbs into the meat with your hands. Place the cutlets on a large platter and refrigerate, uncovered, for 1 hour. 3. Heat the oil in a large nonstick pan over medium-high heat. When the oil is nice and hot, add the cutlets without crowding. Cook, turning once, until they have a nice golden crust, about 2 minutes on each side. Drain on paper towels. 4. Discard the oil in the skillet, wipe it clean with paper towels, and return it to medium-low heat. Add the butter, cream, and broth, season lightly with salt, and simmer until it begins to thicken, 1 to 2 minutes. 5. Meanwhile place a slice of prosciutto and a slice of Fontina over each cutlet. Add the cutlets to the simmering sauce, prosciutto-fontina facing up. Cover the skillet and cook for a minute or two until the cheese is melted. 6. Place the cutlets on serving dishes. If needed, reduce the sauce over high heat until thick. Dribble a little sauce over each cutlet and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
