VITELLO CON ZUCCHINI

This is another magazine recipe which I've adapted, mainly by roasting the veal in white wine and honey instead of Marsala.  The grilled courgettes go well with the veal but the part I was most pleased with was the sauce of shallot, capers, balsamic vinegar, olive oil and white wine, all gently heated together.  I do not have one of those meat-slicing machines so beloved of Italians so I couldn't cut the veal as finely as they would but this did not detract from the taste.