INSTRUCTIONS
1. Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
2. Sprinkle veal with salt and pepper, and then dredge in flour.
3. Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
4. Saute veal in the ½ cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
5. Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
6. In the skillet that has the reserved drippings, add the chicken broth, wine, ¼ cup butter, lemon juice, parmesan cheese and heavy cream.
7. Stir well.
8. Over medium heat, bring to just to a boil, stirring frequently.
9. Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
10. Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
11. Sprinkle with the parsley flakes and serve immediately.
