Scaloppine Al Prosciutto E Parmigiano Reggiano


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

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at