Veal Rolls with Spinach and Ricotta
Rinse the steaks and pat dry. If necessary, pound until flattened.
Rinse scallions, trim and cut into thin rings. Peel garlic and chop finely. Rinse spinach, trim and blanch in salted water. Squeeze out spinach and chop. Sauté the scallions with the garlic in 2 tablespoons olive oil until translucent and mix in the spinach. Remove from the heat, season with salt, pepper and nutmeg to taste and allow to cool.
Spread veal cultets with the ricotta and distribute the spinach over the top. Roll tightly and tie or fasten with toothpicks or kitchen twine. Season with salt and pepper and sprinkle with the flour. In a frying pan, brown cutlets in 2 tablespoons of hot oil. Deglaze with the wine and pour in a little stock. Cook covered over low heat for about 10 minutes. Simmer the sauce longer to thicken or add broth to thin. Remove kitchen twine or toothpicks from cutlets and arrange on plates with the sauce.
Serve with white bread, if desired.