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1
Lay a sheet of plastic wrap out on a work surface.
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2
Place a piece of veal on the plastic, and cover with another sheet of plastic.
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3
Pound the meat with a meat pounder or other flat utensil until it is uniformly 1/8 inch thick.
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4
Repeat with remaining pieces.
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5
(The butcher could also do this step.)
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6
Lay the veal out on the work surface.
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7
Top each piece with a slice of prosciutto and then a slice of cheese.
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8
Fold the veal over to completely enclose the prosciutto and cheese and secure with toothpicks.
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9
You should have nice little flat pachages about 3 by 2 inches.
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10
Sprinkle both sides of the veal with salt and pepper, to taste.
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11
Place the flour on a small plate and dredge the veal packages in the flour, shaking off any excess.
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12
Heat the butter and oil in a large skillet over medium-high heat.
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13
When the butter foam subsides, add the meat and brown on both sides, turning as necessary.
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14
Reduce the heat if necessary to keep the veal from burning.
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15
When the packages are golden brown, transfer them to a heated plate.
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16
Add the Marsala to the pan juices and stir well to release the browned bits on the bottom of the pan.
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17
Reduce the heat to low, return the veal to the pan, and simmer for 2 to 3 minutes, with a lid slightly ajar, until the meat is tender and cooked through.
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18
Return the veal to the heated plate.
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19
Add the lemon juice and parsley to the pan, increase the heat, and cook for 1 minute, or until the sauce has thickened.
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20
To serve, remove the toothpicks and serve 2 little suitcase, drizzled with the sauce, per person.
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21
Serve immediately.
