VEAL SALTIMBOCCA ALLA FIORENTINA

INGREDIENTS:

4 oz thin sliced veal cutlet
2 oz. thin sliced prosciutto
2 oz. spinach, chopped
2 oz. all purpose flour
2 oz. sliced mozzarella cheese
2 oz. CESARO™ extra virgin olive oil
½ cup white wine
fresh parsley

Pound veal and layer with prosciutto, spinach and cheese. Then fold over. Dip in flour. Warm oil in pan. Saute veal for two minutes on both sides. Add wine. Salt and pepper to taste. Simmer for an additional 3 minutes. Serve with pasta tossed with CESARO™ sauce.