The Rose Of Parma Recipe


  • 1 x veal tenderloin - (1 1/2 to 2 lbs) pounded thin
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 x thin slices prosciutto - (abt 1/4 lb)
  • 12 x very thin slices Parmesan
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. unsalted butter
  • 3 x garlic cloves peeled, crushed
  • 1 sprg rosemary
  • 3 c. Lambrusco or possibly Sangiovese wine
  •     (other dry red wine can be substituted)
  • 1 c. heavy cream


Place The Veal On A Flat Work Surface And Season Lightly With Salt And Pepper. Arrange The Slices Of Prosciutto And Cheese In The Middle Of The Cutlet, Roll Into A Tight Package,…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top