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1
Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
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2
Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
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3
Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all.
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4
Put the butter and remaining olive oil in the skillet, and set it over medium-low heat.
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5
When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces).
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6
Cook the first side for a minute or two, just until the meat becomes opaque but doesnt darken; flip the scaloppine, and lightly fry the second side the same way.
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7
Remove the first batch of veal to a plate, and fry the remaining scaloppine.
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8
When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry.
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9
Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until its sizzling and rendering fat from the prosciutto.
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10
Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice.
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11
Bring to a boil, and cook to reduce the wine by half.
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12
Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so theyre moistened.
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13
Toss in the capers, and sprinkle the remaining salt over all.
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14
Adjust the heat to keep the sauce simmering gently and reducing gradually.
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15
Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
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16
Remove the skillet from the heat, and sprinkle the parsley over the veal.
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17
Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately.
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18
Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.
