- 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.
Recipe courtesy Emeril Lagasse, 2007