Veal Saltimbocca or was that marsala

Ingredients

• 400g veal "schnitzel" $11.00
• 4 slices prosciutto $3.20
• 1 bunch sage $2.45
• 1 bunch carrots $1.90
• 1 bunch brocollini $2.30
• 2 squash $2.10
• 50g butter $0.50
• 100 ml white wine $2.00 (yep the picture has marsala, I changed my mind mid-cook)
  
• 1 lemon free from the tree
  Total $25.45
  

Method

1. Cut the veal into equal size pieces and pound the crap out of it to make it uniformly 5mm thick.
2. Slice the veg up into roughly equal sized pieces. I like to cut the carrots lengthwise.
   
3. Pick and place sage leaves on veal and then cover with prosciutto. Fold a corner over and pound some more to hold things in place.
   
   
4. Lightly coat both sides of the veal in well seasoned flour and fry in a little olive oil, start with the prosciutto side down over a medium heat.
5. In another pan, heat some oil and chuck in the veg.
   
6. When the veal is nice and brown, flip it and crank up the heat.
7. Pour about 50ml of water into the veg pan and cover to allow steam to soften the veg.
   
8. With the veal still in the pan, deglaze with the juice of the lemon and the white wine.
9. Once it starts to boil, turn down the heat and stir in the butter. (note it's important to let it split, like I did. Umm, that's a joke, I messed up it looks ugly but still tastes okay)
   
   
10. Toss the garlic in the veg pan and turn off the heat.
11. Season the sauce and serve.
    

Time to cook: 20 minutes
Family Contentedness: 2 year old scoffed the lot, he seemed to really like the softness of the veal; 4 year old whined about a sore tummy (4 year old speak for I don't like the look of that) and had to be cajoled into eating it, wouldn't touch the squash at all; wife is 24 weeks pregnant now so small meals are the go, but she liked the lemony bite to the sauce.