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1
6 toothpicks, cut in 1/2
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2
Season the veal with salt and pepper.
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3
Place a slice of prosciutto and a sage leaf on top of each piece of the veal, roll and secure with a toothpick.
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4
Dredge the veal in flour and shake off excess flour.
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5
In a large saute pan, over medium heat, melt 2 tablespoons of butter and 2 tablespoons of the olive oil.
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6
Add the veal and saute for 2 to 3 minutes on each side.
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7
Remove the toothpicks and set aside.
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8
Cook the remaining veal in batches, adding more olive oil as necessary.
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9
Remove the last veal pieces and add 4 to 5 sage leaves, prosciutto pieces and deglaze the pan with the wine.
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10
Cook until thickened to sauce consistency.
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11
In another saute pan, heat 2 tablespoons olive oil.
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12
Saute the escarole until tender, about 5 minutes.
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13
Just before serving add the garlic, 1/2 of the lemon juice, season with salt and pepper, and mix well.
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14
To serve, mound the escarole in the center of each plate.
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15
Arrange 3 of the veal rolls in the center of each plate.
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16
Divide the sauce evenly among the plates, sprinkle with the remaining lemon juice and garnish with the additional sage leaves.
