1. Squeeze spinach to remove excess water. In a bowl, toss with 2 tablespoons of olive oil. 2. Flatten the veal with a wooden mallet. 3. Place a slice of prosciutto over each slice of veal. Then place 1/ 8 of spinach on the prosciutto. Sprinkle with cheese. 4. Roll and close them with a toothpick. 5. Put the remaining oil and butter in a saucepan. 6. Lightly dust the veal with flour and sauté over medium heat for 3 minutes Add white wine, lemon juice and broth and simmer for another 2 minutes Add salt and pepper to taste. 7. Arrange the veal on a warm serving platter. 8. In the skillet used to cook the veal, let the cooking juices reduce for a minute, then pour over the veal. 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
