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1
Place each veal cutlet between two sheets of cling film and pound to an even 5–6 mm thickness. The meat must be uniform and intact — not torn. Press the surface; it should offer slight resistance and spring back faintly.
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2
Set out three shallow dishes: seasoned flour, beaten egg, and fine dry breadcrumbs. Pass each cutlet first through the flour, shaking off any excess, then through the egg, allowing it to drain briefly, then press firmly into the breadcrumbs on both sides so the coating adheres without gaps. The surface should be uniformly pale and dry to the touch, with no bare patches.
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3
Melt the butter in a wide frying pan over a medium-high heat until it foams and the foam begins to subside. Add the cutlets and fry 2–3 minutes per side. The crust must be deep golden on both faces — not pale, not dark brown. Lift one edge to check: the underside should be an even amber.
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4
This is where the dish lives or dies. Transfer the fried cutlets to a baking dish just large enough to hold them. Lay a full slice of prosciutto crudo over each cutlet, then shower generously with freshly grated Parmigiano-Reggiano. Add 3–4 tablespoons of hot meat broth to the dish around — not over — each cutlet. Place in a 200 °C oven for 5–7 minutes. The cheese must melt completely and form a golden, bubbling crust; the broth in the bottom of the dish must have reduced to a concentrated jus. Both conditions must be met before the dish leaves the oven.
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5
Remove from the oven immediately and serve at once, spooning the concentrated broth from the bottom of the dish over each portion. The jus should be glossy and reduced, not watery; the crust should still be bubbling as it reaches the table.