Veal Birdies Tidewater-Style, with Smithfield Ham, Backfin Crab and Lemon-Caper Sauce Recipe | Food

Ingredients

• 1/2 pound backfin crabmeat, picked over for shells and cartilage
• 2 tablespoons roughly chopped fresh chervil (or substitute parsley)
• 8 (4-ounce) slices veal leg
• Kosher salt and freshly cracked black pepper, to taste
• 8 very thin slices Smithfield ham (or substitute prosciutto)
• 4 tablespoons (1/2 stick) unsalted butter
• 3 tablespoons capers, rinsed well
• 1/2 lemon
• 1/4 cup roughly chopped fresh parsley