4 veal cutlets
4 tbsp. butter
1/4 c. med. sherry
1/4 lb. thinly sliced prosciutto, cut into thin strips
1/2 lb. fontina cheese

Preheat oven to 350 degrees. Pound cutlets to 1/8-inch. In pan over medium-high heat in butter cook cutlets until lightly browned. Place cutlets in baking dish.

In drippings in pan add sherry and stir to loosen up brown bits. Pour over meat. Arrange prosciutto over meat. Bake 5 minutes. Coarsely shred cheese and sprinkle over cutlets. Bake an additional 5 minutes.