Veal scaloppine with wild mushrooms and marsala sauce

1.Preheat oven to 170°C. Place veal medallions between two sheets of plastic wrap and gently beat with a meat mallet until 3mm thick.

2.Heat extra virgin olive oil till hot in a large frying pan, add garlic and toss well then add zucchini and cook on high heat for 2 minutes. Add mushrooms and cook for a further 2 minutes or so. Take off heat, fold in tomatoes and olives and season to taste.

3.Place pancetta on an oven tray lined with baking paper and cook in oven for 5-6 minutes or until crispy. Remove and set aside.

4.Cook veal in two batches. Heat half the olive oil in a large frying pan until hot, season the medallions then dust both sides with flour and shake off excess. Cook veal for 1 minute or so on each side. Deglaze pan with half the marsala, add half the lemon juice and half the cream, then bring to the boil. Remove veal, take pan off heat and fold in half the butter. Plate up cooked veal (see step below) and keep warm while you repeat process with remaining veal.

5.To serve, arrange some of the mushroom mix on a plate, place medallions on top, add crispy pancetta and roast potatoes (if using) and drizzle with marsala sauce.