Parma Ham

Parma Ham, Veal Escalopes
  • 1

    Pre heat the oven to 200°C/400°F/Gas 6. Lay the veal on a chopping board and season one side of each escalope with salt and pepper.

  • 2

    Tear the mozzarella into little pieces, divide into four,

  • 3

    and arrange in a line down the centre of each piece or veal, leaving a centimetre at each end so it doesn’t all ooze out whilst cooking.

  • 4

    Please a sprig of rosemary over the mozzarella and cover with a piece of Parma ham. Roll up the veal and wrap a piece of Parma ham round the centre of each one to seal them.

  • 5

    Heat the oil in a large, oven proof, frying pan over a high heat and carefully place each piece of veal into the pan, along with the whole cloves of garlic

  • 6

    and cook for 2-3 minutes on one side until golden and crispy.

  • 7

    Turn the veal, using a pair of tongs, and place the pan in the hot oven for 8-10 minutes, or until the veal is just cooked through and beautifully tender.

  • 8

    Serve immediately with a spoonful of the delicious cooking juices over the top, garlic cloves and a green salad.

  • It’s ready!

The perfect



Discover it SAINT-ROMAIN

Servred with a White Bourgogne wines like Saint-Romain or Rully.

Tasting tip

Discover the aromas of SAINT-ROMAIN