The Rose of Parma

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

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, and tie with kitchen twine. In a large skillet, heat the oil and melt the butter over medium-high heat. Add the garlic, rosemary, and meat, and cook to brown the meat on all sides. Add the wine, reduce the heat to medium-low, cover, and cook until medium-rare and tender, about 15 minutes.

Remove the meat from the pan and let rest for 10 minutes before carving. Add the cream to the pan, and bring to a boil. Cook until reduced by 50 percent and thickened, about 5 minutes. Strain and adjust seasoning, to taste. Slice the fillet thinly and serve with the sauce.


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