Veal with Marinated Mushrooms Scaloppine Beneventana

Ingredients

• 1 pound veal hip or top round, cut into 8 pieces, pounded to 1/8-inch thickness
• Salt and pepper
• 1/4 cup flour, for dredging
• 3 tablespoons extra-virgin olive oil
• 1 cup Basic Tomato Sauce, recipe follows
• 1/2 cup white wine
• 1 cup marinated mushrooms, recipe follows, drained
• 1 large lemon, zested and juiced
• 2 tablespoons capers, rinsed
• 8 slices prosciutto, roughly the same diameter as scaloppine
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4 inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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