Grilled veal cutlets with peach, mozzarella and basil recipe

Ingredients

• 2 tsp olive oil, plus extra for frying
• 1 tsp finely chopped thyme
• ½ garlic clove, finely chopped
• 4 veal cutlets (about 250gm each)
• 4 thin prosciutto slices
• 6 ripe peaches or nectarines, quartered
• 1 buffalo mozzarella (about 200gm), coarsely torn
• 1 golden shallot, thinly sliced
• 70 ml extra-virgin olive oil
• 30 ml balsamic vinegar
• Juice of ½ lemon, or to taste
• To serve: coarsely torn basil and mint