Veal Cutlets with Spinach

Ingredients

• 4 veal cutlets (about 150 g each)
• Salt
• black pepper (freshly ground)
• 2 tsp chopped sage leaves
• 1 tbsp Olive Oil
• 1 tbsp butter
• 4 tbsp diced ham
• rosemary sprigs
• 600 g Spinach
• 1 Garlic clove
• 1 Shallot
• 1 tbsp Olive Oil
• freshly grated nutmeg
• 80 g Gorgonzola cheese

Instructions

1. 1.

   Clean, trim and thoroughly wash the spinach. Place it in a pot with a splash of water and bring to a boil over high heat until wilted. Remove, drain well, and roughly chop.

2. 2.

   Peel and finely chop the garlic and shallot. Heat oil in a pan, sauté the shallots with the garlic until translucent, add Gorgonzola pieces and melt them in the pot, then stir in the spinach and season with nutmeg.

3. 3.

   Season the veal cutlets with salt and pepper. In a large skillet, heat butter and olive oil and brown each side of the steaks for about 2–3 minutes. Remove, wrap in foil, and keep warm.

4. 4.

   Briefly sear the diced ham in the same pan until fragrant.

5. 5.

   Plate the veal cutlets topped with the spinach mixture, sprinkle with diced ham and rosemary sprigs, and serve.