Veal Saltimbocca

Recipe Ingredients

12		Veal scaloppini (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Parma Ham
12		Fresh sage leaves
6		Toothpicks - cut in half
		Flour - for dredging
2 tablespoons	30ml	Butter
4 tablespoons	60ml	Olive oil
1 cup	237ml	Dry white wine
2 lbs	908g / 32oz	Escarole
2		Garlic cloves - chopped fine
12		Additional sage leaves - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C52) - from the TV FOOD - NETWORK

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