Veal Parmesan with Prosciutto

Forget the heavy, breaded, sauce-smothered veal parm you’re picturing. This is the lighter, more refined Italian take that lets the meat actually shine.

Veal pounded to ⅛-inch thin gets a flour dusting, a quick sear in olive oil alongside strips of prosciutto, and that’s it for the protein. One minute per side. Done.

The pan builds a simple sauce from minced shallots, garlic, and white wine reduced until it’s concentrated and glossy. Drizzle it over the veal, lay the crispy prosciutto on top, and finish with a generous snowfall of freshly grated Parmigiano-Reggiano.

Pair it with a cold pasta salad or a sharp green salad dressed in vinegar and oil.

Kitchen Tips

• Pound the veal as thin as you can get it. At ⅛ inch, it cooks in a flash and stays tender instead of chewy.
• Cook the prosciutto first so it crisps up in the oil and adds its salty, porky flavor to the pan before the veal goes in.
• Reduce the wine on high heat for 3 to 5 minutes until it’s syrupy and concentrated. A watery drizzle won’t have the same punch.
• Use real Parmigiano-Reggiano, grated fresh. The pre-grated stuff in the green can doesn’t melt or taste the same.