12 small veal scaloppini
Salt and freshly ground black pepper
12 small very thin slices prosciutto di Parma plus 2 more pieces, chopped, for sauce
12 fresh sage leaves, plus 4 to 5 leaves, for sauce, plus 12 additional leaves, for garnish
Flour, for dredging
2 tablespoons butter
4 tablespoons olive oil, plus more as needed, divided
1 cup dry white wine
2 pounds escarole
2 cloves garlic, chopped fine
1 lemon, juiced, divided
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