Scaloppine al Prosciutto (Veal with White Wine Pan Sauce)

• 2 pieces Veal cutlets, thin escalopes
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 40 g Plain flour
• 1 ½ tbsp Extra virgin olive oil
• 60 g Prosciutto, thinly sliced
• 150 ml White wine, dry
• 30 g Butter, cold
• 2 tbsp Fresh parsley

1. Season the veal on both sides with the fine sea salt and black pepper. Put the plain flour in a shallow bowl and lightly coat the veal, shaking off any excess.
2. Heat the extra virgin olive oil in a large frying pan over a medium-high heat. Fry the veal for 60 to 90 seconds per side until lightly golden, then transfer to a warm plate.
3. Lay the prosciutto in the pan and cook for 30 to 60 seconds, just until it turns glossy and releases some fat. Pour in the white wine and scrape up the browned bits, then simmer for 2 to 3 minutes until reduced by about half.
4. Lower the heat and whisk in the butter a little at a time until the sauce looks silky and lightly thickened; do not let it boil. Return the veal and any resting juices to the pan, spooning sauce over the top, and warm for 1 to 2 minutes until the veal is just cooked through.
5. Stir in most of the fresh parsley, then taste and adjust seasoning with a pinch more fine sea salt and black pepper if needed. Serve straight away with the prosciutto and white wine sauce spooned over the veal, finished with the remaining parsley.

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