8 veal cutlets (about 20 oz.)
1 1/2 oz. capers with salt
5 oz. Prosciutto cheese
1/4 c. Cognac
1/2 c. heavy cream
1-2 oz. butter
Flour
Salt

Flatten veal with meat mallet and coat both sides with flour. Wash capers in cold water and set aside. Cut Prosciutto in pieces. Melt butter in frying pan. Add Proscuittto and cook for 2 minutes. Add capers; cook 5 minutes longer. Fry veal in caper mixture for 10 minutes (5 minutes on each side). Pour Cognac over all; follow with heavy cream. Cook for 5 minutes until heated thoroughly. Serve immediately.