The Rose of Parma Recipe

Name: The Rose of Parma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 to 2 pound) veal tenderloin, pounded thin; Salt; Freshly ground black pepper; 6 thin slices prosciutto (about 1/4 pound); 12 very thin slices Parmesan; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, peeled and crushed; 1 sprig rosemary; 3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted; 1 cup heavy cream

Servings: persons

1 (1 1/2 to 2 pound) veal tenderloin, pounded thin
Salt
Freshly ground black pepper
6 thin slices prosciutto (about 1/4 pound)
12 very thin slices Parmesan
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and crushed
1 sprig rosemary
3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted
1 cup heavy cream

1
Place the veal on a flat work surface and season lightly with salt and pepper.
2
Arrange the slices of prosciutto and cheese in the middle of the cutlet, roll into a tight package, and tie with kitchen twine.
3
In a large skillet, heat the oil and melt the butter over medium-high heat.
4
Add the garlic, rosemary, and meat, and cook to brown the meat on all sides.
5
Add the wine, reduce the heat to medium-low, cover, and cook until medium-rare and tender, about 15 minutes.
6
Remove the meat from the pan and let rest for 10 minutes before carving.
7
Add the cream to the pan, and bring to a boil.
8
Cook until reduced by 50 percent and thickened, about 5 minutes.
9
Strain and adjust seasoning, to taste.
10
Slice the fillet thinly and serve with the sauce.

2149

kcal

Calories

159

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1 1/2 to 2 pound) veal tenderloin, pounded thin, Salt, Freshly ground black pepper, 6 thin slices prosciutto (about 1/4 pound), and more.

Yes, The Rose of Parma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Rose of Parma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions