Breaded Veal Cutlets topped with a layer of delicious prosciutto crudo and cheesy parmesan cream. This tastes incredible and is sure to be your new favourite meal!
To make lemon crushed potatoes, roughly chop and boil potatoes with their skins until cooked through. Drain then add back to the pot and add a big glug of olive oil and a squeeze of lemon, salt and pepper. Use the back of a fork to crush the potatoes and serve.
*Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.