3 Eggs, lightly beaten

1 c Half & half

Salt & pepper to taste 2 Large pinches oregano

1/4 c Chopped parsley

1/2 c Grated parmesan cheese

1 1/2 lb Veal scaloppine,

Pounded thin (enough for 12 pn Pounded thin (enough for

1 lb Dry bread crumbs

1/2 c Olive oil

4 tb Butter

1/4 To 1/2 cup flour

1/2 c Dry sherry

1/4 c Sweet marsala

1/4 c Lemon juice

1 c Chicken broth

12 Thin slices prosciutto ham,

Room temperature 12 Thin slices lemon

FAWN STREET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat- ter & then into the bread crumbs. Shake off the excess.2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.