Veal Rolls with Pancetta

• 1 pound veal scaloppine from the butcher counter
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls
• Salt and pepper
• 1 pound smoked fresh mozzarella, thinly sliced
• 1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
• 1/3 pound pancetta, sliced like thin cut bacon at deli counter
• 2 tablespoons extra-virgin olive oil, plus some for drizzling
• 1 clove cracked garlic
• 1 (10-ounce) sack baby spinach or triple washed spinach leaves
• 1/4 to 1/3 cup white wine or dry vermouth

1. Arrange scaloppine on waxed paper or plastic.
2. Sprinkle veal with parsley, salt and pepper.
3. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine.
4. Roll veal and wrap each roll with a slice of pancetta.
5. Secure with toothpicks.
6. Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes.
7. Remove from pan to warm platter.
8. Return skillet to heat.
9. Add a drizzle of oil and cracked garlic.
10. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens.
11. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls.
12. Serve immediately.

veal scaloppine, flatleaf parsley, salt, mozzarella, red peppers, pancetta, extravirgin olive oil, clove cracked garlic, baby spinach, white wine

Taken from www.foodnetwork.com/recipes/rachael-ray/veal-rolls-with-pancetta-recipe.html (may not work)