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.
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