2 tspolive oil, plus extra for frying1 tspfinely chopped thyme½garlic clove, finely chopped4veal cutlets (about 250gm each)4thin prosciutto slices6ripe peaches or nectarines, quartered1buffalo mozzarella (about 200gm), coarsely torn1golden shallot, thinly sliced70 mlextra-virgin olive oil30 mlbalsamic vinegarJuiceof ½ lemon, or to tasteTo serve:coarsely torn basil and mint
Preheat oven to 200C. Combine olive oil, thyme and garlic in a bowl with some salt. Brush each cutlet with mixture and wrap with a slice of prosciutto.
Heat a little olive oil in a large frying pan over medium-high heat, add cutlets and cook, turning once, until browned (1-2 minutes each side), then transfer to an oven tray and roast until cooked
to your liking (4-5 minutes for medium-rare). Rest for 5 minutes.
Meanwhile, combine peaches, mozzarella and shallot in a bowl, drizzle with extra-virgin olive oil, vinegar and lemon juice, season to taste and toss to combine. Scatter with herbs and serve with veal cutlets.