Stuffed Veal Rolls with Spinach
Brush the veal cutlets with about 2 tablespoons olive oil and knock down thin between 2 layers of plastic wrap. Season the cutlets with salt and pepper.
Cut the prosciutto slices into half. Cut the mozzarella into thin strips.
Peel the garlic and chop finely. Spread the ham, mozzarella, garlic, rosemary, thyme and sage over the cutlets, and season with salt and pepper. Roll up the cutlets into rolls and fix with wooden skewers.
Heat butter and remaining olive oil in a pan and fry the rolls in it over high heat until brown.
Rinse the spinach, trim, sort and shake dry.
Serve the fried veal rolls and spinach on plates, and drizzle the spinach with olive oil and balsamic vinegar.