How to Make Veal Scalopping with Salsa Verde

Ingredients

• 6½ oz (180 g) veal sirloin medallions
• 8 slices prosciutto
• 12 sage leaves
• freshly ground black pepper
• 2 tbsp unsalted butter
• a dash of olive oil (optional)

• 3 tbsp finely chopped flat-leaf parsley
• 1 small lemon juice and grated zest
• 2 tbsp capers, drained and rinsed, if in salt, and finely chopped
• 2 garlic cloves, crushed
• 0.66 cup olive oil
• ½ tsp Dijon mustard
• sea salt

1. Place the veal between two sheets of plastic wrap and flatten slightly using a rolling pin or mallet. Remove from the plastic wrap and set aside. Spread out two slices of prosciutto on a plate and top with three sage leaves. Place the veal on top of the sage leaves and season with pepper. Wrap the prosciutto around the veal and repeat with each medallion.
2. Meanwhile, for the salsa, place the parsley, lemon zest, capers, and garlic in a bowl. Add the lemon juice, oil, and mustard. Toss well to coat, and taste and adjust the seasoning, if needed.
3. Heat the butter in a large frying pan. Add the veal, and when the butter starts to foam, cook until golden on both sides. Add the oil, if required. Let the veal rest for 2 minutes and serve with the salsa verde.