This classic dish never gets old. If you can't find veal, use
8veal escalopes (about 100gm each)2 tbspcoarsely chopped sage, plus about 16 extra leaves20 gmparmesan, finely grated8thin slices prosciutto80 gmbutter, coarsely chopped3garlic cloves, thinly sliced2 tbspbaby capers in vinegar, rinsed150 mlwhite wineJuice and finely grated rind of 1 lemon300 gmgreen beans, steamed
Pound veal escalopes between 2 sheets of baking paper until about 4mm thick. Scatter both sides with sage and parmesan, pressing to stick, then wrap each in a slice of prosciutto.
Heat 20gm butter in a large frying pan over high heat until foaming (30 seconds to 1 minute), add 4 veal escalopes and fry, turning once, until browned and cooked through (2-3 minutes each side). Keep warm. Wipe pan clean with paper towels, then repeat with another 20gm butter andremaining escalopes.
Heat remaining butter and garlic until butter is foaming (30 seconds to 1 minute). Add extra sage leaves and capers, deglaze pan with white wine, then add lemon juice and rind, drizzle sauce over veal and serve with steamed green beans.