| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive11 |
1 |
servings |
INGREDIENTS
| 12 |
sm |
Veal scaloppini |
|
|
Salt |
|
|
Freshly ground black pepper |
| 12 |
sl |
Parma Ham |
| 12 |
|
Leaves of fresh sage |
| 6 |
|
Toothpicks; cut in half |
|
|
Flour for dredging |
| 2 |
tb |
Butter |
| 4 |
tb |
Olive oil |
| 1 |
c |
Dry white wine |
| 2 |
lb |
Escarole |
| 2 |
|
Cloves garlic; chopped fine |
| 12 |
|
Additional sage leaves for garnish |
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.
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; 7 1/2 Vegetable; 0 Fruit; 15
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C52
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”