8 3-ounce slices of veal cutlets—lightly pounded, 1/4-inch thick
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
4 very thin slices pancetta, cut in half crosswise
8 large Thai basil leaves
1/2 cup rich chicken stock
1 tablespoon rinsed capers
1 tablespoon freshly squeezed lemon juice
1/2 cup finely grated Parmigiano Reggiano
1/2 cup fresh blanched peas
1 tablespoon chiffonade Thai basil
1 cup arugula
Season the veal lightly with salt and pepper. Lay a half a piece of pancetta on top of each piece of veal. Set a basil leaf on top. Weave a toothpick through to hold the pancetta and basil in place.
Heat 3 tablespoons olive oil in a large sauté pan over medium high heat. Add the veal, pancetta side down and sear until brown, about 2 minutes. Flip the meat and sear on the second side until brown, again about 2 minutes. Remove to a plate and keep warm. Pour off any excess fat.
Add the chicken stock to the pan and reduce by half. Reduce the heat to low and slowly whisk in the remaining oil and lemon juice. Add the capers. Whisk in the parmesan cheese, 2 tablespoons at a time. The sauce should be silky and emulsifed Add peas and chiffonade of basil. Taste, and season with salt and pepper.
Arrange the arugula on 4 plates. Top each with 2 pieces of veal. Pour the sauce over the veal and serve immediately.