4 veal chops about 12 oz. each 2/3 cup flour 1 ¼ cups breadcrumbs 1 stick + 2 1/2 tablespoons butter (10 1/2 tablespoons) 4 eggs 4 slices of Prosciutto di Parma (raw Parma ham) 4 tablespoons Parmigiano Reggiano cheese grated ½ cup meat sauce 1 cup heavy cream White truffle to taste Salt and pepper to taste
Pound the meat to a thickness of 1/3 inch, season with salt and pepper. Evenly coat each veal slice with flour and pat off any excess. Beat eggs in a deep dish and prepare breadcrumbs on another plate.
Dip each veal slice first in egg mixture, then in breadcrumbs, patting it to coat completely and evenly. Heat butter in a pan over high heat, then cook each veal slice individually on both sides until golden brown.
Remove from the pan and drain on paper towels to remove any excess fat. Top each veal cutlet with a slice of white truffle, a slice of Prosciutto di Parma and grated Parmigiano.
Place cutlets in an ovenproof dish lined with parchment paper, add heavy cream and meat sauce. Place in a preheated 350°F oven and cook until cheese is melted. Serve immediately.