The meat is sliced, covered with plastic wrap and pounded as thinly as possible. I do this right on the serving plate. It's then seasoned with fresh ground black pepper and maldon salt. Some sliced red onion and capers are scattered on top of the meat along with Baby Kale* dressed with lemon juice, red wine vinegar and olive oil. The Parmigiano cream is made by lightly whipping heavy cream with a ton of shaved cheese. And the final addition is some grated lemon peel and lemon juice.
*The baby kale was from Weaver's Way farm in Philly. I have never seen it before but I hope I do again. It has a very mild kale flavor with a hint of lemon and is incredibly tender and well suited for salads.