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Veal Saltimbocca

  • Yield: 4 servings


  • 12 small veal scaloppini
  • Salt
  • Freshly ground black pepper
  • 12 slices Parma Ham
  • 12 leaves fresh sage
  • 6 toothpicks, cut in half
  • Flour for dredging
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 2 pounds escarole
  • 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.