1 oz. oil
1 lb. thin veal cutlets
Flour to dust veal
2 cloves garlic, chopped
2 oz. butter
4 oz. dry white wine
8 oz. chicken gravy
1 lb. spinach, washed and cooked with salt in water
4 slices prosciutto
1/4 c. grated Swiss cheese
Salt and pepper
Pinch of sage; optional

Heat oil. Dust veal with flour and sear both sides in hot oil. Remove from pan. Add garlic and butter to pan. Sizzle without burning. Add gravy, wine, and sage to skillet. Place spinach in pan with veal on top. Cover veal with prosciutto and Swiss cheese. Salt and pepper to taste. Cover skillet and cook 2-3 minutes until ingredients are hot and flavors are blended together. Serve with Italian risotto, egg noodles, or pasta al dente. Serves 2.