Yield: 4 servings

12 small veal scaloppini
Salt
Freshly ground black pepper
12 slices of Parma Ham
12 leaves of fresh sage
6 toothpicks, cut in half
Flour for dredging
2 tablespoons butter
4 tablespoons olive oil
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
12 additional sage leaves for garnish

Season the veal with salt and pepper. Place a sage leaf on top of the
veal. Wrap the veal and sage in a slice of the Prosciutto and secure
with a toothpick.
Dredge the veal in seasoned flour and shake off excess flour. In a large
sauté pan, over medium heat, melt 2 tablespoons of the butter and 2
tablespoons of the olive oil. Add the veal and sauté for 2 to 3 minutes
on each side. Remove the toothpicks and set aside. Cook the remaining
veal in batches using more olive oil as necessary. Deglaze the pan with
the wine to make a sauce.
In another sauté pan, heat 2 tablespoons olive oil. Sauté the escarole
until tender, about 5 minutes. Just before serving add the garlic and
mix well. To serve, mound the escarole in the center of each plate.
Arrange three of the veal slices in the center of each plate. Spoon the
sauce over each plate.
 

Featured Archive Recipes:
BAM!
Emeril's Beef and Mushroom Risotto
Emeril's Smothered Veal Chops with
Tasso Mushroom Gravy
Veal Rockefeller
Veal Scallops with Mushrooms
Veal Scallops in Sour Cream
Veal Scaloppine a la Romana
 

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