Dip the escalopes in beaten egg, then dredge in breadcrumbs. Press the breadcrumbs into the escalopes with the palm of the hand.
Heat the oil in a large frying pan and fry the escalopes until lightly browned on both sides. Reduce the heat, place a slice of Parma ham on top of each escalope and then sprinkle the Parmesan on top, to cover the ham. Place a lid on the pan and leave for a few minutes until the cheese has melted. Serve with