1 1/4 lbs. veal steaks, to make 6 slices
2 eggs, beaten
1/4 c. Parmesan cheese
1/4 tsp. salt, optional
1/4 tsp. pepper to taste
1 c. bread crumbs
5 tbsp. butter
6 slices Prosciutto
6 slices Mozzarella cheese
3 c. sliced mushrooms
1 c. chicken stock
1/2 c. marsala wine
2 tbsp. chopped parsley

Pound the veal to make them about 1/4 inch thick. In a bowl combine eggs, Parmesan, salt and pepper to taste. Dip veal in egg mixture then in bread crumbs. In skillet melt butter and saute veal for about 3 minutes on each side. Place veal in a baking dish, top each piece of veal with a slice of prosciutto and a slice of Mozzarella.

Saute mushrooms in the drippings of the veal. Add additional butter if necessary. Add stock and wine. Bring to a boil. Pour sauce over prepared veal and bake in a preheated 350 degree oven for about 15 to 20 minutes.

Hint: People that are watching cholesterol can substitute the eggs for 1/2 cup egg beater or 3 egg whites. You can also use olive oil instead of butter.