Veal scaloppine with marsala sauce and crispy pancetta recipe

Ingredients

• 4 veal fillets (about 170g each), each cut into 3 even medallions
• 80 millilitres extra virgin olive oil
• 1 clove garlic, chopped
• 2 small zucchini, cut into 1cm dice
• 150 grams wild mushrooms, cleaned and quartered
• 1 punnet cherry tomatoes, quartered
• 60 grams pitted green olives, sliced
• 6 slices flat pancetta, halved lengthways
• 100 millilitres olive oil
• 100 grams plain flour
• 200 millilitres marsala wine
• 50 millilitres lemon juice
• 100 millilitres cream
• 60 grams butter, diced
• roasted baby potatoes, to serve (optional)