Veal Saltimbocca With Spinach & Fontina Cheese

This is a version of Veal Saltimbocca that I came up many years later after first having it at La Gardenia Restaurant in Wayne, NJ. You CAN make this at home. Some recipes call for sage but I prefer spinach in this dish.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 8 cutlets

Ingredients

• 8  veal cutlets
• 8  slices prosciutto (thin slices) or 8  slices ham (thin slices)
• 8  slices fontina (thin slices) or 8  slices  jarlsberg cheese (thin slices)
• 1 1⁄2 cups fresh spinach
• 1 -1 1⁄2 cup  sliced mushrooms
• 5  tablespoons butter (approx)
• 2  tablespoons olive oil (approx)
• 1  cup dry white wine
• 1  teaspoon  beef base
• 2  garlic cloves, minced
•  flour
•  salt
•  pepper
•  parsley (to garnish)

Directions

1. Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides.
2. In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan).
3. Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter.
4. Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top.
5. Pour mushrooms and sauce over veal.
6. Garnish with parsley and serve.