Veal Scaloppini Parmigiana (Scaloppine al Parmigiano)

1. With mallet, pound veal lightly until very thin. Salt and pepper to taste. Dredge with flour and soak in beaten eggs.
2. Heat butter in large skillet, add veal and cook until lightly brown on both sides. Remove veal from skillet and set aside, keeping warm.
3. If necessary, add a little butter in skillet and cook anchovies, garlic, prosciutto, capers, chicken livers and lemon juice until mixture starts to boil. Stir in Marsala and sage. Mix and cook for 1 more minute. Return veal to skillet and season with salt and pepper. Top each scaloppini with slice of Canadian Parmesan cheese and a few basil leaves. Cook over medium heat, until cheese melts. Remove and serve immediately with cooking juices.

Yield: 8 servings