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2 veal cutlets pounded thin
2 slices Prosciutto diParma
4 ounces of Fontina cheese cut into 2 sticks, approximately ½-inch thick and 3 inches long
Salt and freshly ground pepper
2 eggs, beaten to blend dry Italian breadcrumbs
1 stick unsalted butter
¼ lb. dry Porcini mushrooms, thinly sliced; hydrate (soak in tepid water for 10 minutes)
1 large shallot, finely chopped
½ cup dry white wine
¾ cup whipping cream

Minced fresh parsley. Arrange one slice Prosciutto on work surface and roll up jelly-roll-style with one piece of Fontina cheese. Repeat with remaining Prosciutto and Fontina cheese. Then roll Prosciutto and Fontina cheese into cutlet, also jelly-roll-style. Tie with butcher’s twine or close with toothpicks. Season with salt and pepper. Dip into eggs, allowing excess to drip off; dredge in breadcrumbs, coating cutlets completely. Melt butter in heavy large ovenproof skillet over medium high heat; add veal and brown on all sides. Place in oven and bake a few minutes, being careful not to overcook. Transfer to heated plates, and tent with foil to keep warm. Do not clean skillet. Add mushrooms and shallots to same skillet and sauté until shallots begin to brown (about 5 minutes). Add wine and bring to boil, scraping up any browned bits; boil until almost no liquid remains in skillet. Add cream. Reduce heat and simmer until sauce thickens slightly, stirring occasionally (about 5 minutes). Spoon sauce over veal and sprinkle with parsley.