16 oz. veal OR chicken cutlets
2 tsp. garlic, chopped
2 tsp. shallots, chopped
2 c. mushrooms, sliced
1 c. port wine
2 c. brown gravy
8 oz. cooked spinach
4 eggs, hard-boiled
8 oz. thin-sliced Prosciutto

Tenderize and flour veal. Saute veal in butter with shallots and garlic. Add mushrooms and wine. Remove veal. Put Prosciutto on veal and keep warm. Add brown gravy to pan. To finish sauce, serve veal with sauce over spinach with egg garnish. Makes 4 servings.