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Ingredients

• 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

Description

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,…

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