Ingredients

·        ¾ cup Panko bread crumbs plain

·        3 tablespoons flour

·        1 ½  teaspoons white seasoning mix

·        4 veal cutlets (4 oz each), pounded to ¼ inch thick

·        1 egg beaten with 2 tablespoons water

·        ¼ cup olive oil

·        8 slices of prosciutto

·        4 ounces Fontina cheese

·        12 cherry tomatoes

·        4 teaspoons extra virgin olive oil

·        2 tablespoons chopped basil

·        ½ teaspoon fresh ground pepper

·        8 wedges lemon to garnish

Directions

Pour Panko bread crumbs on to a plate

In bowl combine flour, 1 teaspoon of white seasoning mix.

Season culets and dredge both sides in flour

Dip each floured cutlet into beaten egg, and then in the Panko crumbs.

In 12-inch sauté pan heat olive oil over medium heat until hot; add cutlets and brown on both sides.

Transfer cutlets to cooking sheet; top each with 2 slices of prosciutto, 1 ounce/slice of cheese and three cherry tomatoes.

Broil just until the cheese melts.

Serve each portion garnished with 1 teaspoon olive oil, sprinkle of basil, fresh ground pepper and  2 lemon wedges.