Scaloppini Parma | Parma Style Scaloppini

This dish is named after the food capital of Italy, Parma. Parma lies within the region of Emilia-Romagna and is home to some of the most important cheese and ham in the world, Parmigiano Reggiano and Prosciutto di Parma, both of which star in this recipe. I use filet mignon because it renders an incredibly tender result, but it is equally delicious with chicken, pork, or turkey cutlets. I like to enjoy a glass of Poggio Grande Di Testa Mia Riserva with this spectacular scallopine.

Receipt Date: August 31, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


8 Filet of Beef Scaloppini, pounded to 1/4"

2 Eggs, beaten with a pinch of sea salt

1 cup Breadcrumbs

1/2 cup Parmesan Cheese, grated

8 Slices of Prosciutto di Parma, thinly sliced

1 Garlic Cloves, chopped finely

1/2 cup White Wine

2 tablespoons EVOO

Handful of Italian Parsley, chopped finely

2 cups Homemade Pomodoro Sauce, see recipe


Preheat the oven to 400 degrees. In a shallow bowl, large enough to dredge the beef, mix together the breadcrumbs, half the cheese, garlic, and the parsley. Dip beef scallopine slices into the egg and then dredge in the breadcrumb mixture, coating thoroughly. Heat the EVOO in a large pan over medium-high heat. Cook the beef until golden on both sides, about 2 minutes. Transfer to a paper towel-lined plate. Deglaze the pan with the wine. Lightly oil a baking dish. Transfer the scaloppine to the prepared baking dish. Place a slice of Prosciutto and sprinkle some Parm on top of each of the breaded pieces. Spoon some sauce over the top. Bake until the cheese is melted and golden brown, about 15 minutes. Serve immediately.

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$68.00 750 ml

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