How to make it

  • Pound veal cutlets with a rolling pin or mallet between 2 sheets of waxed paper until as thin as possible.
  • Put a piece of prosciutto or ham , trimmed to a size slightly smaller than the veal piece, on top of each piece of veal and roll up, fastening each roll with a toothpick.
  • Heat butter , oil and garlic clove in large skillet.
  • Add veal rolls and brown lightly on all sides. Add chicken stock and wine.
  • Cover tightly and simmer 15 minutes.
  • Remove rolls from pan and keep hot.
  • Discard garlic.
  • Heat oven to 350F.
  • Butter a 10x6-2 baking dish.
  • Boil the liquid left in the skillet hard until only the fat remains. Add the spinach and salt and stir until spinach is hot approx. 1 minute.
  • Spoon spinach into prepared baking dish.
  • Put veal rolls on top of spinach and pour any pan juices over all.
  • cover baking dish and bake 15 minutes or until veal is very tender.

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