1 lb. veal fillet
2 oz. prosciutto
Salt & pepper
1 tbsp. chopped parsley
Flour
1/2 c. butter
1 lemon

Cut veal into thin 1 ounce slices, all of equal size. Cut prosciutto into thin strips. Pound veal lightly and season with a little salt and pepper, then dust in flour. Heat 6 tablespoons of butter in a pan and add the veal, turn up heat a little and saute on both sides until golden. Transfer to a warmed serving dish. Add the remaining butter to pan juices, add ham strips and when ham begins to color, add a squeeze of lemon juice. Pour the juices over the piccata slices and sprinkle chopped parsley over all. Serve very hot. Serves 6.