1/4 c. pine nuts (pignoli)
2/3 c. packed fresh basil leaves or fresh spinach with 1 tsp. dried basil
1/4 c. grated Parmesan cheese
1 sm. garlic clove
Olive oil
1/8 tsp. salt
1 lb. veal cutlets, 1/4 inch thick
1/4 lb. fontina cheese, thinly sliced
2 sm. tomatoes, sliced
1/8 tsp. coarsely ground white or black pepper
Basil (spinach) leaves for garnish

About 35 minutes before serving:

1. Prepare pesto sauce: In blender at low speed, blend pine nuts until ground. Add basil leaves, Parmesan cheese, garlic, 1/4 cup olive oil and 1/8 teaspoon salt; blend until smooth.

2. If veal cutlets are large, cut into serving pieces. In 10 inch skillet over medium high heat, in 1 tablespoon hot olive oil, cook veal, a few cutlets at a time, until browned on both sides, about 3 to 4 minutes, removing cutlets to plate as they brown, and adding more oil if necessary. Sprinkle meat with salt to taste.

3. Spoon pesto sauce on veal cutlets; top with cheese slices. Arrange veal cutlets and tomato slices in skillet, alternating and overlapping them slightly; sprinkle with ground pepper. Reduce heat to low; cover skillet and heat until cheese melts. Garnish with basil leaves.