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1
Preheat oven to 200 degrees F.
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2
Lemon preparations: Combine the water and sugar in a pot, and bring to a boil.
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3
Remove the skin from 6 lemons and add to pot.
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4
Cook lemon peels for 10 minutes.
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5
Slice the other lemon with a slicing machine to make the thin lemon chips.
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6
Boil these lemon chips for 10 seconds and cool in ice water.
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7
Place the slices on a sheet of foil, and sprinkle powder sugar on top.
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8
Bake slices in a 200 degree F oven for 1 hour.
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9
To prepare the lemon leaves, simply fry the lemon leaves for 1 minutes.
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10
With the 6 peeled lemons, remove the segments using a knife.
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11
Veal preparations: Preheat oven to 400 degrees F.
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12
Clean the veal fillet, and cut into 4 portions.
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13
First sear each fillet in a hot pan, and then layer each with Parma ham, basil leaves, lemon skins, and 1/4 of the pork meat.
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14
Roll the fillet over the filling and wrap tightly.
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15
Cook the veal fillets in oven for 10 minutes.
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16
Cut all of the remaining vegetables, except the cherry tomatoes, into long stick shapes.
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17
Quickly fry the vegetable, and drain excess oil.
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18
Cook the cherry tomatoes with garlic and olive oil for 5 minutes.
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19
To assemble: Place the veal fillets in the center of plate.
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20
Add the vegetables and cherry tomatoes on the side.
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21
Surround plate with lemon segments, and place dried lemon slices on to of veal with lemon leaves.
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22
Sprinkle with a little olive oil and serve hot.
