6 oz. veal (bled and pounded) 1 oz. prosciutto (thinly sliced)
1 oz. olive oil 1 1/2 oz. white wine
1 1/2 oz. mozzarella 1 c. fresh spinach
1/4 tsp. sage 2 oz. bechamel
3 spinach leaves 3 pieces of quartered egg
paprika
Flour veal and dust off excess. Heat saute pan and olive oil. Quickly
saute and season veal. Remove and drain excess grease. Add spinach, wine,
bechamel and sage, reduce into a sauce. Place veal with edges overlapping,
top with mozzarella, return it to cheesemelter, and melt. Place items on
plate: spinach leaves, creamed spinach, veal, egg pieces. Garnish eggs
with paprika.
