Veal Francese Sabatino's

• 3 large eggs lightly beaten
• 1 cup light cream (half&half)
• 2 pinches oregano
• 1/4 cup parsley leaves chopped
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 1/2 pounds veal scaloppine
• 1 pound bread crumbs
• 1/2 cup olive oil
• 4 tablespoons butter
• 1/2 cup flour, all-purpose
• 1/2 cup sherry dry
• 1/4 cup marsala sauce
• 1/4 cup lemon juice
• 1 cup chicken broth
• 12 slices prosciutto
• 12 slices lemon

1. Mix together eggs, cream, seasonings, parsley and cheese.
2. Dip the veal pieces into the bat- ter and then into the bread crumbs.
3. Shake off the excess.
4. Heat olive oil and butter in a large frying pan until hot.
5. Saute veal until crisp on both sides.
6. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, and stir until smooth.
7. Pour in the sherry, Marsala, lemon juice and chicken broth.
8. Bring to a boil.
9. Season with salt and pepper.
10. Strain over cooked veal.
11. Top each piece of veal with a piece of prosciutto ham and a thin slice of lemon.
12. Serve.

eggs, light cream, oregano, parsley, parmesan, veal scaloppine, bread crumbs, olive oil, butter, flour, sherry dry, marsala sauce, lemon juice, chicken broth, lemon

Taken from recipeland.com/recipe/v/veal-francese-sabatinos-41890 (may not work)