|Veal cutlets||4 (Each 1/2 Inch Thick)|
|Medium sherry||1⁄4 Cup (4 tbs)|
|Thinly sliced prosciutto||1⁄4 Pound, cut into thin strips|
|Cheese||1⁄2 Pound (Raclette Or Fontina)|
1. Preheat oven to 350°F. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook cutlets until lightly browned on both sides. Place cutlets in 12" by 8" baking dish.
2. To drippings in skillet, add sherry and stir to loosen brown bits; pour over meat. Arrange prosciutto strips over cutlets. Bake 5 minutes. Remove from oven; coarsely shred cheese and sprinkle over meat. Bake 4 to 5 minutes longer, until cheese is melted.