Ingredients:

1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth

Instructions

Cut the veal top round into 8 slices, 1 cm thick each.Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

In a small bowl, beat 2 eggs.Dip each slice of veal in the egg, lifting out to drain off excess.

In a large skillet, melt 2 tablespoons of butter over high heat.When butter sizzles, place veal in skillet.
Cook until browned on both sides. This takes approximately 1 minute per side. To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time )

Transfer veal to a warm plate.Place a slice of Prosciutto and a slice of Gruyere cheese on each piece.

Deglaze the pan with a splash of white wine.Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.Further reduce the sauce if needed, pour over the scallopini and serve.