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Spread the slices of veal cutlets with a meat tenderizer until tender and salt.
Add one egg to a soup bowl with salt and pepper; stir vigorously with a fork.
Then pour plenty of breadcrumbs onto a plate.
Melt about 2 ½ oz of butter in a large pan.
Dip and cover the meat in the egg mixture followed by the breadcrumbs – making sure to press the meat against the breadcrumbs with the back of your hand (so they stick well enough to the meat).
Transfer the cutlets to the saucepan with butter and brown them slowly, on both sides.
Then (without removing them from the pan) cover with slices of ham and Parmigiano Reggiano cheese, cut into thin flakes.
Add a small ladle of chicken or beef stock, cover and let cook over medium heat until the cheese is completely melted.