Veal Francese
| Yield: | 4 Servings |
| Categories: | Meat |
| 3 | Eggs; lightly beaten | |
| 1 | c | Half & half |
| Salt & pepper to taste | ||
| 2 | pn | (large) oregano |
| 1/4 | c | Chopped parsley |
| 1/2 | c | Grated Parmesan cheese |
| 1 1/2 | lb | Veal scaloppine; pounded thin (enough for 12 pieces) |
| 1 | lb | Dry bread crumbs |
| 1/2 | c | Olive oil |
| 4 | tb | Butter |
| 1/4 | -(up to) | |
| 1/2 | c | Flour |
| 1/2 | c | Dry Sherry |
| 1/4 | c | Sweet Marsala |
| 1/4 | c | Lemon juice |
| 1 | c | Chicken broth |
| 12 | sl | Prosciutto ham; thin, at room temperature |
| 12 | sl | Lemon; thin |
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