Grilled veal cutlets with peach, mozzarella and basil

1.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.

2.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.

3.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.