Piccata Milanese

• 4 thin slices of veal, about 125g each
• 65 g butter
• 55 g

Trim the slices of veal to a uniform shape. Heat 45g of the butter in a large pan and fry the speck or Parma ham for a few minutes. Season the veal and dust with flour, then fry in the same pan until golden on each side. Remove from the pan and keep warm.

Add the rest of the butter to the pan, then stir in the stock to loosen the bits on the base of the pan. Add the parsley and lemon ju