The Rose Of Parna | Emerils.com

Ingredients

• 1 (1 1/2 to 2 pound) veal tenderloin, pounded thin
• Salt
• Freshly ground black pepper
• 6 thin slices prosciutto (about 1/4 pound)
• 12 very thin slices Parmesan
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, peeled and crushed
• 1 sprig rosemary
• 3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted
• 1 cup heavy cream