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.