This was lovely - I knew it would be because I have used the combo of veal and prosciutto before. The instructions are very clear and easily to follow. Maybe my piece of veal was a bit too flat, it only took 50 minutes until the internal temperature reached 150Â° F. It was perfectly rosÃ©, juicy, tender and flavorful without the prosciutto getting burnt. Only thing I'd change next time is to remove the plastic wrap immediatley when taking out of the fridge, before it reaches room temperature. I had quite a hard time peeliing the wrap from the prosciutto :) Thanks for posting this recipe - if you have not made it yet, I can highly recommend doing it now!