Lightly salt the thinly cut veal cutlets, pound them and cut on one side on several places.
Sprinkle side of the cutlet with bread crumbs.
Fry grated onions, carrot, finely chopped tomatoes on oil in a frying pan and add white wine.
Add the cutlets, and add stock prepared in this way: add 2 teaspoons Vegeta to 600 ml boiling water and cook shortly.
After the stock, add the chopped prosciutto.
Near the end of cooking, add a little cooking cream and sprinkle with chopped parsley.
The Vegeta stock will make the dish juicier and even more delicious. Pound the steaks over plastic wrap.