Veal Saltimbocca

• 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

1. Squeeze spinach to remove excess water.
2. In a bowl, toss with 2 tablespoons of olive oil.
3. Flatten the veal with a wooden mallet.
4. Place a slice of prosciutto over each slice of veal.
5. Then place 1/ 8 of spinach on the prosciutto.
6. Sprinkle with cheese.
7. Roll and close them with a toothpick.
8. Put the remaining oil and butter in a saucepan.
9. 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.
10. Arrange the veal on a warm serving platter.
11. In the skillet used to cook the veal, let the cooking juices reduce for a minute, then pour over the veal.
12. Serve immediately.

veal, prosciutto, parmesan cheese, flour, beef broth, lemon juice, olive oil, butter, white wine, salt, pepper

Taken from www.food.com/recipe/veal-saltimbocca-129873 (may not work)