1 1/2 lb. veal cutlets

Pound thin and dredge in flour. Dip in eggs and bread with seasoned bread crumbs. Brown cutlets lightly in olive oil.

2 ripe native tomatoes
2 balls fresh Mozzarella cheese
1/2 lb. thin sliced Prosciutto

Slice the tomatoes and cheese. Wrap the slices of cheese with the prosciutto. On a baking dish, layer alternate slices of the wrapped cheese, tomato slices and veal cutlets. Place in 350 degree oven until the cheese softens.

1 head broccoli rabe
1 onion, medium diced
Fresh chopped garlic
Fresh chopped basil

Rinse, trim and chop broccoli rabe and steam lightly. Saute onion and garlic until light brown and toss with the broccoli rabe and the basil seasoning to taste. Spoon a bed of the broccoli rabe mixture on a plate placing the layered veal on top. Sprinkle with fresh grated Romano cheese and enjoy.