Veal piccata with zucchini and mint

Preparation:

Preparation: Lightly beat the slices of veal with a meat mallet, possibly cutting the edge so that the meat does not curl during cooking and flour them. Make 50 g of butter foam in the pan and brown the escalopes for 1 minute on each side. Season with salt and wet the meat with the wine, then let it evaporate. Wash and peel the courgettes and cut them into julienne strips. Remove the meat from the pan and keep it aside to keep warm. In the same cooking liquid, melt the remaining butter, add the courgettes and cook over high heat, stirring for a couple of minutes. Put the escalopes back in the pan, pour a ladleful of broth and finish cooking the meat with the vegetables. One minute before serving, complete the preparation with a handful of pepper and chopped mint.