Season each piece of veal with salt and pepper and dredge in flour.
In a 12 to 14-inch saute pan, heat the oil until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes. Remove to a plate and continue with the remaining pieces. When second batch is browned, add the first batch back to the pan and add the tomato sauce, wine, mushrooms, lemon juice and capers and cook 2 to 3 minutes, until the sauce is quite tight.
Place a slice of prosciutto on top of each piece of veal. Remove the veal to a platter, add the parsley and pour the sauce over meat. Sprinkle with lemon zest and serve.
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.
All recipes copyright 2000, Mario Batali. All Rights Reserved.