800 grams veal
100 grams sweet prosciutto crudo di Parma sliced thinly
70 grams grated parmesan cheese
aromatic herbs minced
20 grams butter
100 milliliters white wine
150-200 milliliters stock
2 sprigs rosemary
1 clove of garlic
salt and pepper
Put the meat on a cutboard and cover with prosciutto, sprinkle with parmesan cheese and then with the herbs.
Roll up the veal and tie securely with kitchen string.
Rub a little salt and pepper into surface of the meat.
In a large pot melt butter with oil and add rosemary and garlic. When the garlic is golden.
Add the veal and brown over medium-high heat, turning the meat to let brown all around.
Simmer with the wine until reduced and then add the stock.
Cook covered on low heat for about 20 minutes, checking occasionally.
Remove the lid and let cook for 15-20 minutes more, checking that there is some stock on the button.
Sliced the veal and serve with the sauce of cooking.