Yield: 1 servings
|12 smalls||Veal scaloppini|
|Freshly ground black pepper|
|12 slices||Parma Ham|
|12||Leaves of fresh sage|
|6||Toothpicks; cut in half|
|Flour for dredging|
|4 tablespoons||Olive oil|
|1 cup||Dry white wine|
|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
Converted by MC_Buster.
Per serving: 1032 Calories (kcal); 79g Total Fat; (75% calories from fat); 19g Protein; 40g Carbohydrate; 62mg Cholesterol; 447mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 15 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.