Marinate

1. Flatten the slices of veal slightly.
2. Add salt, pepper and flour.

Cooking

1. Heat 80g butter in a pan and brown the veal on both sides with a high flame.
2. Drain off the excess butter and place the veal on a hot serving dish.
3. Add the remaining butter to the frying pan and scrape off the cooking residue.
4. Add the julienne ham and cook it over a low flame for a few seconds and then add the honey, followed by balsamic vinegar.
5. Allow the sauce to simmer for a few moments and then pour it over the piccatina.
6. Sprinkle it with the chopped parsley and serve it hot.