Recipe Courtesy of Emeril Lagasse
12 small veal scaloppini
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 saute pan, over medium heat, melt 2 tablespoons of the butter
and 2 tablespoons of the olive oil. Add the veal and saute 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 saute pan, heat 2 tablespoons olive oil.
Saute 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.
Yield: 4 servings