1 lb. veal cutlet, cut very thin (or pounded thin), cut into 4 pieces
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/8 lbs. Prosciutto, sliced and slivered
2 tbsp. stock
1 tbsp. butter
1 tsp. chopped parsley
2 tsp. lemon juice

Heat 1/4 cup butter in frying pan. Dredge meat in flour, salt and pepper. Place in frying pan and cook over high flame, 2 minutes on each side. Remove meat to hot platter.