This recipe came into being in the Emilia-Romagna, the place where tender veal ham, called prosciutto di Parma, and parmigiana reggiano, the Parnesan cheese made in Parma, come from. The typical ham is dried and cured in the aromatic air of Langhirano. It is the region where Aphrodite invited the gods to a feast. Unfortunately she fell asleep before the feast in her vegetable and flower beds, because of the fatiguing preparations. This is why we do not know what was actually stewing in her pots.
150 g (5 oz) Parmesan cheese * 4 tablespoons bouillon
Lightly
pound escalopes, mix flour, salt and pepper, turn escalopes in mixture
and fry for three minutes on both sides in hot butter. Finely chop Parma ham, combine with parsley and spread on escalopes. Grate Parmesan cheese and sprinkle on top. Pour bouillon into gravy and cook meat in oven at 240 C (475 F) for about 8 minutes.
When cheese has melted, take escalopes from pan, arrange on heated platter. If necessary, reduce gravy a little and pour over meat.
Serve with tender green asparagus tips and a dry rosé like Hatten.