Veal Saltimbocca

12 Small Veal scaloppini
Salt
Freshly ground black pepper
12 Slice Parma Ham
12 Leaves of fresh sage
6 Toothpicks; cut in half
Flour for dredging
2 Tablespoon Butter
4 Tablespoon Olive oil
1 Cup Dry white wine
2 Pound Escarole
2 Cloves garlic; chopped fine
12 Additional sage leaves for garnish
1/2 Fat; 0 Other Carbohydrates

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