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1
Place the veal slices between 2 pieces of plastic wrap.
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2
With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
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3
Spread the Parmigiano and bread crumbs on 2 sheets of aluminum foil.
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4
Coat the veal slices with the Parmigiano, pressing the cheese into the meat with the palms of your hands.
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5
Dip the cutlets quickly into the beaten eggs, then coat with the bread crumbs.
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6
Press the crumbs into the meat with your hands.
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7
Place the cutlets on a large platter and refrigerate, uncovered, for 1 hour.
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8
Heat the oil in a large nonstick pan over medium-high heat.
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9
When the oil is nice and hot, add the cutlets without crowding.
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10
Cook, turning once, until they have a nice golden crust, about 2 minutes on each side.
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11
Drain on paper towels.
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12
Discard the oil in the skillet, wipe it clean with paper towels, and return it to medium-low heat.
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13
Add the butter, cream, and broth, season lightly with salt, and simmer until it begins to thicken, 1 to 2 minutes.
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14
Meanwhile place a slice of prosciutto and a slice of Fontina over each cutlet.
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15
Add the cutlets to the simmering sauce, prosciutto-fontina facing up.
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16
Cover the skillet and cook for a minute or two until the cheese is melted.
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17
Place the cutlets on serving dishes.
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18
If needed, reduce the sauce over high heat until thick.
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19
Dribble a little sauce over each cutlet and serve hot.
