Veal Cutlet Rolled with Prosciutto and Mozzarella in a Piccata Sauce

Ingredients

• 4 sliced veal cutlet sliced thin and about 3 inches wide x 6-8 inches long gently pounded and seasoned with salt and pepper both sides
• 4 slices prosciutto
• 4 slices fresh mozzarella 1/4 inch thick
• 2 tablespoons capers
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1 lemon sliced into thin pieces
• 1 teaspoon minced garlic
• 1/2 cup flour
• 4 tablespoons vegetable oil