Piccata of Veal Cavalieri

• 12 x 30 g (1¼ oz) thin slices of veal fillet, beaten to flatten
• salt and freshly ground white pepper

Season the pieces of veal and dust with flour.

Mix together and use to coat the veal pieces.

Heat together in a pan, then sauté the veal pieces in it, gently moving the pan, until golden brown. Keep warm.

Drain off most of their juices, then sauté in the oil and butter remaining in the pan. Arrange on top of the veal pieces, and season.

Lay the Mozzarella on top