4 veal cutlets (about 1 lb.)
Flour for coating
Salt and pepper
1 tbsp. oil
3 tbsp. butter
1 c. Prosciutto or cooked ham, chopped
2 tbsp. parsley, chopped
1/4 c. Parmesan cheese, grated
1/4 c. chicken broth

Place each cutlet between 2 pieces of waxed paper and pound to flatten. Season the flour with salt and pepper and use to coat the veal. Heat the oil and butter in a large skillet. Add the veal and saute for about 3 minutes on each side.

Combine the ham and parsley and spread over the veal. Sprinkle with the cheese. Stir the broth into the pan juices and spoon a little over each portion. Cover and simmer gently for 5 minutes or until the veal is tender and the cheese is melted.

Place on a warmed platter and keep hot. Bring the pan juices to a boil and cook briskly until reduced. Pour over the veal. Yields: 4 servings.