In a shallow dish, whisk the eggs. Try to pound your meat into cutlets of similar thickness, so you don't end up with burned or unevenly cooked areas.

Set out three shallow bowls. Place beaten eggs in one, flour in the second, and breadcrumbs in the third.

Dip the meat into the eggs, turning to coat both sides. Allow excess to drip off. Dredge in the flour, coating the meat completely. Dip into the eggs, turning to coat both sides. Coat both sides in breadcrumbs, gently pressing to adhere. Transfer to a clean plate.

In a deep-frying pan, melt the butter on high heat. When the butter is melted, lower the heat to medium and gently add a few veal cutlets.

Fry cutlets until golden brown on both sides, about 1 minute for each side.

Once they are golden brown on both sides, add the ham.

Top with freshly grated Parmesan cheese.

Pour a ladle of broth over each cutlet. Cover and cook for 5-6 minutes.

Add some tomato sauce to a serving platter. Transfer a cutlet onto the plate.

Filter the cooking juice and transfer it to a saucepan. Add 20 g of Parmesan cheese and let it thicken over high heat. Top the cutlets.

Garnish with fresh parsley and serve immediately.