8 veal scaloppine
1/4 pound boiled ham, cut into 4 slices
1/4 pound Parmigiano-Reggiano®, cut into slivers
2 tablespoons butter.
How to make the Scaloppine Al Prosciutto E Parmigiano Reggiano – Veal Scaloppine with Ham and Parmigiano-Reggiano ®:
Take 4 scaloppine, cover each with a slice of ham and with slivers of cheese, then top each one with another scaloppina. Heat the butter in a skillet over medium high heat and brown the meat on both sides for about a minute each side.
Transfer to a warm serving platter and serve immediately