Veal Saltimbocca with Spinach
Blanch the tomatoes, rinse with cold water, peel, quarter and finely chop. Chop the basil, mix with the tomato, season with salt and pepper and refrigerate. Rinse the spinach thoroughly and cut off the thick stems. Place in a pot dripping wet and wilt the spinach over medium heat. Remove, drain in a colander, squeeze out and chop coarsely. Peel the onion, and sauté in the butter. Add the spinach, cook briefly and season with salt, pepper and a little lemon juice.
Rinse the cutlets, pat dry and season with salt and pepper. Top each with two sage leaves and 1/2 slice of prosciutto, roll up , top with 1 sage leaf and secure with toothpicks. Heat the olive oil and butter in a pan and fry over low heat on each side for about 2 minutes. Remove from the pan and keep warm. Deglaze with the Marsala wine. Arrange the veal with spinach and tomatoes on plates and drizzle with the pan sauce. Sprinkle with Parmesan and serve.