Instructions: Season each piece of veal with salt and pepper and dredge in flour.

In a 12- to 14-inch saute pan, heat the oil until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes. Remove to a plate and continue with the remaining pieces.

When second batch is browned, add the first batch back to the pan and add the Basic Tomato Sauce, wine, Marinated Mushrooms, lemon juice and capers and cook 2 to 3 minutes, until the sauce is quite tight.

Place a slice of prosciutto on top of each piece of veal. Remove the veal to a platter, add the parsley and pour the sauce over meat. Sprinkle with lemon zest and serve.

This recipe yields 4 servings.

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