Wash and dry the rosemary. Pluck the leaves off the sprigs and chop them finely. Heat the olive oil in a frying pan and gently fry the rosemary.

Add the cream cheese and season with salt and pepper. Wash and dry the meat. Season with salt and pepper. Spread the cream cheese mixture on the escalopes, cover with two slices of Parma ham and twist into a roll.

Reheat the rosemary oil and brown the escalopes on all sides. Arrange on plates, sprinkle with lemon juice and serve. Potato salad goes really well with this dish.