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.