I had this dish several times in Bologna, and it was slightly different in each restaurant.
Begin with 4 veal cutlets (veal scallopini, slightly pounded).
salt and pepper
1 egg, beaten
olive oil for frying
four slices of prosciutto
3 oz. shaved parmigiano or grana padano
2 oz. butter
1/2 c. meat broth
Coat meat in breadcrumbs, beaten egg, then breadcrumbs again. Fry cutlets in oil for a few minutes on each side until golden brown. Top each cutlet with a slice of prosciutto.
Combine parmigiano, butter, and broth. The recipe said to top each cutlet with this combination of butter, broth and cheese, and bake at 350 for 7-8 minutes.
Instead, I combined the cheese, broth and butter in a small saucepan until melted into a thick sauce, and topped each cutlet with the sauce on a plate.
Serve with a crisp salad, or grilled asparagus. Delicious!