Pound and trim the steaks. Soak in lemon juice for 1 hour. This partially cooks the veal.

Simmer the white wine in a shallow fry pan and reduce to a third. Add a small amount of the shallots, cook 1 minute and then add 350ml of the cream. Reduce to half again. Ideally allow the mixture to foam halfway up the pan. This actually caramelises the sugars in the wine and cream. Set aside to cool.

Thoroughly dry the Veal of excess lemon juice on absorbant paper (repeat this step 3 times). Set 2 slices of the parma ham to cover the veal. Heat half the butter in a frypan and fry the veal ham side down for 2 minutes. Carefully turn to keep the ham in place. Top with cheese over the ham, cover and cook 2 minutes. Mop up any excess moisture as it cooks so it fries rather than stews. 

Add 50ml cream and reheat the sauce.

Plate the veal with the vegetables. Mashed potatoes, green peas and baby carrots are great.

Spoon over the sauce.
 
Serve with a glass of a quality Savignon Blanc. Ideally, the same you used to cook with. Very tasty indeed     

Veal scallopini is OK. Pound into submission otherwise it will be a bit tough. Veal leg steak is great. Again pound well. But if you can find it, Milk Fed Veal Rump steak. Ideally put through the butchers tenderising machine then pounded thin.        

I suggest a Quality Dry Savignon Blanc from the Marlboro region of New Zealand as being perfect. Lambrusco is also very good.

Parma ham is difficult to find. Proscuitto ham is fine. You can thinly slice the cheese or grate the cheese.

4 Veal Leg Steaks
Lemon Juice of 2 lemons

400ml White wine
Chopped shallot (green part)
400 ml Cream

8 thin slices Parma Ham  (Proscuitto)
Mozarella cheese
2 tbs salted butter 

This is an impressive dinner party dish and is quick and easy to prepare for larger numbers. Say 12 people. Especially if you get 2 large frypans going at once. Pound and soak the veal and make the sauce ahead of time. Set the first ones cooked onto warmed plates and 8 minutes later at 2 per pan, you have cooked 12 servings. This recipe is for 4 so obviously increase the amounts.

This is a lot more filling than it might look. And no matter how many Italian restaurants your guests have been to, they have had nothing quite like this.

If you make the sauce a little ahead of time it will most likely split. Don't panic. Reheat with a little cream and it will come back together nicely at service. I am stuck between using pouring cream or thickened.  The gelatin in the thickened adds body and gloss to the finished sauce (pictured) and pouring cream has a better flavour, particularly if its an organic cream.