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Method :
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 skewer or toothpick. Heat
butter or margarine, oil and clove of garlic in large skillet. Add veal
rolls and brown lightly on all sides. Add chicken stock or water and
wine. Cover tightly and simmer 15 minutes. Remove rolls from pan and
keep hot. Discard garlic.
Heat oven to
350F (175C). Butter a 10 x 6 x 2-inch (25 x 15 x 5-cm) 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, about 1 minute. Spoon
spinach into prepared baking dish. Put veal rolls on top and pour any
pan juices over all. Cover baking dish and bake 15 minutes or until veal
is very tender.
Serves 4-6
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