Ingredients:
8 slices top round veal
8 slices prosciutto
1 cup frozen chopped spinach, thawed
2 tablespoons freshly grated parmesan cheese
1 cup flour
1 cup beef broth
1 tablespoon fresh lemon juice
4 tablespoons olive oil
4 tablespoons butter
8 ounces white wine
salt
pepper
Directions:
Squeeze spinach to remove excess water. In a bowl, toss with 2 tablespoons of olive oil.
Flatten the veal with a wooden mallet.
Place a slice of prosciutto over each slice of veal. Then place 1/ 8 of spinach on the prosciutto. Sprinkle with cheese.
Roll and close them with a toothpick.
Put the remaining oil and butter in a saucepan.
Lightly dust the veal with flour and saute 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.
Arrange the veal on a warm serving platter.
In the skillet used to cook the veal, let the cooking juices reduce for a minute, then pour over the veal.
Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 26 min.