- 12 small veal scaloppini
- Salt and freshly ground black pepper
- 12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
- 12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
- Flour, for dredging
- 2 tablespoons butter
- 4 tablespoons olive oil, plus more as needed, divided
- 1 cup dry white wine
- 2 pounds escarole
- 2 cloves garlic, chopped fine
- 1 lemon, juiced, divided
6 toothpicks, cut in 1/2
Season the veal with salt and pepper. Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick. Dredge the veal in flour and shake off excess flour. In a large saute pan, over medium heat, melt 2 tablespoons of 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, adding more olive oil as necessary. Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine. Cook until thickened to sauce consistency. In another saute pan, heat 2 tablespoons olive oil. Saute the escarole until tender, about 5 minutes. Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
To serve, mound the escarole in the center of each plate. Arrange 3 of the veal rolls in the center of each plate. Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.