Veal Cutlets Parma Style (Emilia-Romagna)

Meat

Ingredients

Veal cutlets, from the loin - 6

Salt

Butter - 4 tbsps

Raw parma ham, finely chopped - 1/4 pound

Parsley, finely chopped - 2-3 sprigs

Grated parmesan cheese - 1/4 cup

Marsala - 2 1/2 tbsps

Beat the cutlets lightly with a cutlet bat to flatten them. Sprinkle them with salt and fry on both sides until golden brown in a heavy frying pan large enough to take them all in one layer. Put a little chopped ham, parsley and grated parmesan on each cutlet, and sprinkle with marsala. As soon as the cheese begins to melt, take the cutlets from the heat and serve them immediately, with any remaining sauce poured over them. Serve 1-2 cutlets per person.