2 lbs. veal, cut from leg
4 heaping tbsp. all-purpose flour
1 lg. egg, beaten
3/4 c. sifted bread crumbs
1/4 c. olive oil
1/4 c. melted butter
10 chive leaves or 2 whole green scallions, chopped
2 c. Marinara sauce, hot
4 slices prosciutto
4 slices Fontina or Mozzarella cheese
4 heaping tbsp. Parmesan

Cut veal into 4 slices, 3x5 inches. Pound thin. Dip cutlets into flour, then into egg and press into bread crumbs, both sides. Do this twice. Place oil and half of butter in skillet and heat. Add cutlets and saute one each side for about 6 minutes.

Meanwhile, stir chives or scallions into remaining butter and keep warm. Preheat oven to 375 degrees.

Pour thin layer of marinara on bottom of baking pan. Lay cutlets on top and spoon a little marinara over them. Cover each with slice of prosciutto and spoon chive butter over. Place sliced cheese on top and sprinkle with salt and pepper. Spoon more marinara over all and top with grated cheese. Bake 20 minutes.