Easy Italian Veal Recipe

4 veal cutlets
8 thin slices of proscuitto
16 fresh sage leaves
3 tablespoons extra virgin olive oil
1 garlic clove
1 lb. Spinach
Salt and Pepper
3 tablespoons butter
Juice 1 lemon

Using a nice heavy mallet pound the veal until very thin.

Place 3 or 4 sage leaves on the veal then the prosciutto over that.
In a large saute pan over medium heat, heat the oil. Add the garlic and saute until soft, not brown. Add the spinach.

Cook the spinach until tender. Remove from pan and hold warm.
In a saute pan melt the butter and add the cutlets.