Veal Saltimbocca
Ingredients
- 12 whole small veal scaloppini
- 0.5 tsp salt
- 0.3 tsp black pepper
- 12 slice Parma ham (prosciutto)
- 12 leaves fresh sage leaves
- 0.5 cup all-purpose flour, for dredging
- 2 tbsp unsalted butter
- 4 tbsp olive oil
- 1 cup dry white wine
- 2 lb escarole
- 2 clove garlic, finely chopped
Instructions
- 1
Season the veal scaloppini with salt and pepper. Place a fresh sage leaf on top of each piece of veal.
- 2
Wrap each veal piece and its sage leaf in a slice of prosciutto and secure with half a toothpick.
- 3
Dredge each wrapped veal piece in flour, shaking off any excess.
- 4
In a large sauté pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the veal in batches and sauté for 2 to 3 minutes on each side until golden. Remove toothpicks and set aside. Cook remaining veal in batches, adding more oil as needed.
- 5
Deglaze the pan with the white wine, scraping up browned bits. Simmer for 2 to 3 minutes to form a light sauce.
- 6
In a separate sauté pan, heat 2 tablespoons of olive oil. Sauté the escarole for about 5 minutes until tender. Add the garlic and toss to combine.
- 7
To serve, mound the sautéed escarole in the center of each plate. Arrange three veal slices over the escarole and spoon the white wine sauce over the top.
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