The Rose of Parma

• 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.

veal tenderloin, salt, freshly ground black pepper, parmesan, olive oil, unsalted butter, garlic, rosemary, sangiovese wine, heavy cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/the-rose-of-parma-recipe.html (may not work)