- 50 grams Ham
- 2 organic Lemons
- 8 Veal Medallions
- 3 tablespoons Olive oil
- 125 milliliters dry White wine
- 100 grams Caper
- 1 bunch flat leaf Parsley
- freshly ground pepper
Finely dice ham. Rinse lemons with hot water, pat dry and finely grate peel. Cut lemon into thin slices.
Heat oil in a pan and fry veal medallions on both sides for 3 minutes. Add white wine and drained capers to the pan, mix and cook briefly.
Rinse parsley, shake dry, pluck leaves from stem and chop finely.
Add lemon slices, parsley and diced ham to the pan, mix and season with salt and pepper. Arrange veal medallions on plates, cover with lemon sauce and serve garnished with lemon zest.