120 g of Parmigiano Reggiano cheese (not too ripe)
a little broth
salt and pepper
Clean the veal cutlets, removing any fat, then flatten them with the meat pounder in order to obtain a nice and rounded-out shape, in other words large in the middle and narrow at the edges. Strain them first in flour, then in beaten eggs with a little grated Parmigiano Reggiano cheese, a few drops of lemon juice, salt and pepper and finally strain them in breadcrumbs. Press well so that the breadcrumbs stick to the cutlets.
Fry them lightly in a pan with butter and brown them on each side. Put a slice of ham on each cutlet and pour some meat souce on the slices of ham. Leave them on a low heat, covering the pan, until the cheese has melt.
Before serving them pour just a little tomato souce on each cutlet.
Recipe taken from The Old Market -A travel through tortellini, tagliatelle and much more...