Veal Cutlets with Prosciutto and Parmesan Cream

Prepare the cutlets

1. Place the breadcrumbs and flour on two separate plates and season each with a little salt. Add the eggs to a bowl and whisk until beaten.
2. Place the veal cutlets in between some baking parchment and pound them to 1/4 inch thick (1/2cm) using a meat mallet or rolling pin then season each one with salt and pepper.
3. Dredge each cutlet in flour then dip and egg and breadcrumbs until completely coated.
4. Heat around 2 tablespoons of olive oil on a medium heat in a large pan and fry the veal cutlets on both sides until browned and crispy (you will need to add a little more oil as you go). Drain the cutlets on paper towels and set aside.
5. Preheat the oven to 180°C/350°F/gas mark 4.

To make the sauce

1. Finely chop the garlic and fry in a small pan with 1-2 teaspoons of olive oil for 1 minute until fragrant (don’t let it brown).
2. Add the cream and bring it to a boil then turn the heat down low and add the parmesan, nutmeg and a pinch of salt and pepper. Stir until the cheese has melted and the sauce has thickened. Turn off the heat.

Bake

1. Lay the veal cutlets on a rack on top of a baking tray and top each cutlet with a slice of prosciutto.
2. Spoon over a little parmesan cream (around 1-2 tablespoons on each) bake in the oven for 10 minutes until the prosciutto is crispy and golden, serve.