3 Eggs, lightly beaten 1 c Half & half Salt & pepper to taste 2 Large pinches oregano 1/4 c Chopped parsley 1/2 c Grated parmesan cheese 1 1/2 lb Veal scaloppine, Pounded thin (enough for 12 pn Pounded thin (enough for 1 lb Dry bread crumbs 1/2 c Olive oil 4 tb Butter 1/4 To 1/2 cup flour 1/2 c Dry sherry 1/4 c Sweet marsala 1/4 c Lemon juice 1 c Chicken broth 12 Thin slices prosciutto ham, Room temperature 12 Thin slices lemon FAWN StrEET, BALTIMORE WINE: BOLLA AMARONE 1. Mix together eggs, cream, seasonings, pars- ley & cheese. Dip the veal pieces into the bat- ter & then into the bread crumbs. Shake off the excess.2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat.