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Ingredients

2 tablespoons olive oil, or as needed 4 cloves garlic, slivered 1 (10 ounce) package baby spinach leaves 1 cup all-purpose flour, or as needed salt and ground black pepper to taste 12 (4 ounce) thinly-sliced veal cutlets 24 sage leaves 12 slices prosciutto ¾ cup Marsala wine 1 tablespoon butter, or to taste 2 hard-boiled eggs, sliced

Nutrition Info

257.3 calories carbohydrate: 11.5 g cholesterol: 108.5 mg fat: 13.2 g fiber: 0.8 g protein: 18.2 g saturatedFat: 4.7 g servingSize: - sodium: 378.5 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves, cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.
Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat, shake off excess flour. Place the floured cutlets onto a plate while flouring the rest, do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.
Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.
Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.
Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.

12 cutlets

This dish is amazingly simple and elegant. Inspired by Just Sonny's Restaurant in Jersey City, New Jersey.