Veal must be carefully selected from a good butcher. It should be a good color, light pink or almost pale, have no fiber or strings, be cut from the leg very thin. Cut each piece into 2 or 3 slices. Your dish is only as good as the meat you buy.

1 slice prosciutto
2 lb. veal cutlet, 1/8 inch thick
2 med. onions, minced
6 tbsp. flour
1/2 tsp. salt
1/2 tsp. paprika
Dash of fresh ground pepper
6 tbsp. butter
1/2 c. or a bit more of Marsala or Sherry wine (cream sherry)
2 tbsp. chopped parsley
4 tbsp. olive oil
1 or 2 cans College Inn Chicken broth

Combine flour, salt, pepper, paprika. Cut each slice veal into 2 or 3 pieces. Dredge slices of veal with flour, placing between sheets of wax paper as finished so they do not stick together. Saute veal in olive oil and butter a few pieces at a time until golden brown (both sides). Remove to heated platter and cover. To fat left in pan, add onion, and 1 clove of garlic, saute until transparent. Add 1 can chicken broth and wine. Simmer and stir a little. Add more broth if necessary. Sauce should not be too thick. Pour over veal. Top with prosciutto that has been diced and sauteed. Pour over the meat, add chopped parsley and serve immediately, with salad or vegetable, if you choose.