4 thin sliced veal cutlets
4 slices Jack cheese or Provolone
4 thinly sliced Prosciutto ham
2 eggs
1 c. seasoned bread crumbs
Sweet butter
Extra virgin olive oil
1 lb. fresh or 1 pkg. frozen spinach

Cutlets should be about same size and shape. Place each cutlet between 2 sheets of wax paper and pound to half it's original thickness with flat side of wide knife. Layer each cutlet with cheese, 2 slices ham cheese and top with second cutlet; pinch edges to seal. Slightly moisten outsides of cutlets with milk and dredge in flour. Beat eggs with 2 tablespoons of milk and dip cutlets completely covering and dredge in seasoned bread crumbs, turning twice and pressing edges together with fork to seal. Refrigerate 30 minutes.

In heavy cast iron pan, melt 4 tablespoons sweet butter and 1/4 cup olive oil. To hot - do not allow to smoke. Fry both cutlets at same time until golden brown. Turn twice for crispness. Place on double paper towel and turn.

Serve on bed of spinach. If frozen bring to boil and cook 1 minute. If fresh, cook 2 minutes after boil is reached. Add sweet butter (2 tablespoons) to hot spinach and stir over high heat. Place cutlet on top of bed of spinach. Serve with mushroom/wine sauce or pasta sauce.