11 March 2019


Main courses

What a better way to make you want to try this recipe than its literal translation : « jump in mouth » ? (Except for those who remember the Alien movies).

A gourmet dish to share for every occasions…


For 4 people

  • 4 veal thin cutlets
  • 12 Parma ham thin slices
  • 1 piece of parmesan cheese
  • 100ml (1/2 cup) of dry white wine
  • 300ml (11/4 cup) of liquid cream
  • 12 sage leaves
  • Olive oil

Cut shavings of Parmesan cheese, using a vegetable peeler.

Cut each veal cutlet into three pieces. Place every piece on a Parma ham slice, dispose about three shavings of parmesan cheese on top, then close up the ham slice over the meat. Dispose a sage leaf on top.

In a frying pan, cook the meat with a little bit of olive oil, until golden brown. Do not add salt, parmesan cheese and ham  are salted enough. Deglaze with the wine and let reduce a little bit, then add the cream. Do not allow the sauce to thicken too much.

Serve with tagliatelles.

Plate: Aboro @ Bernardaud

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