I didn't actually make this; my boyfriend did - I just assisted. Also, it technically doesn't involve bacon (though the kale recipe actually called for it originally instead of pancetta), but it does involve delicious cured porks, so...
(edited with bf's corrections)
For the veal:
Veal cutlets (2 per person)
Prosciutto (as many slices as you have cutlets)
Flour, salt, pepper
some white wine
1/2 cup chicken stock
For the Kale:
2 bunches kale
4 thick cut slices pancetta
5 gloves garlic
2 cups water
gnocchi from the store...
The most time-consuming part of all this is the kale. Wash it thoroughly, making sure to get rid of all the grit. Shake dry and separate from the stems, then roll the leaves into long tubes and chop width-wise every half inch or so. Set aside. (at this point, you probably wanna set the water to boil for your gnocchi)
Dice the pancetta. Fry in a medium-sized pot (it's gonna have to hold the kale) until crispy. You're gonna wanna be on medium-low heat for this operation. Remove with a slotted spoon onto some paper towels and set aside.
While it's frying, finely dice your garlic (I dunno why my darling doesn't believe in garlic presses, but he doesn't. You could probably just press it though...). Add to the pot, to the pancetta fat. Sautee a moment (because your heat is so low, it shouldn't even brown), then add the kale. Stir for a minute or two, watch the kale turn bright bright green, then add the water. Cook for about 10 minutes, then turn off the heat and let it stand for a few minutes. Drain the water, add the pancetta back in, stir. A squeeze of lemon (once it's on the plate) really ties it all together.
For the veal (which I was doing with a friend while the kale was cooking):
Shake some flour onto a plate. Add garlic salt and pepper.
Set the cutlet on a piece of wax paper. Lay sage leaves on top of it - as many as you like. I basically covered mine. Lay a slice of prosciutto on top, eating the overhang or folding it over so that it's on the cutlet, up to you. Lay a second piece of wax paper on top, then take a glass or thermos or if you have one, a rolling pin, and firmly roll the cutlets until the prosciutto and sage are soundly smooshed in. Carefully peel the cutlet off the wax paper and bread in the flour. Fry in butter and vegetable oil (also moderately low heat on this one), about 2-3 minutes per side. (at some point around here, cook the gnocchi - they only take 3 minutes)
When you've fried them all, deglaze the pan with some white wine and the chicken stock, increasing the heat to reduce into a sauce. Pour that over everything. Squeeze lemon on top. Pour a glass of wine. Enjoy one of the best meals you've ever had.