Veal Cutlet with Raw Prosciutto, Escarole, and Peas (Filets of Veal with Raw Prosciutto, Escarole, and Garden Peas)

Cook the peas in boiling salted water for 5 minutes and drain

Clean the escarole, dry it well, and slice it into thin strips

Cut the prosciutto into thin slices

Cut the veal cutlets into medallions of 1/2 cm thickness

In a skillet, melt 2 tablespoons of butter and add the meat

Fry for 2 minutes on both sides

Remove the medallions from the skillet and keep them warm

In the same skillet, cook the prosciutto for 15 seconds, stirring constantly

Add the escarole and cook for 1 minute

Pour in the wine and cook until it reduces to 2/3 of its volume

Add the peas, the remaining butter, and stir well with a wooden spoon

Place the vegetables in the center of a serving dish and surround them with the medallions.