Saltimbocca alla Romana

This meal is one of me and my husband's favorites. It's quick, easy and a perfect weeknight dinner. It's a great departure from our "traditional" chicken or beef dinners which is always a welcome treat. All of the flavors work perfectly together, and you a left with a tender, flavorful and absolutely delicious meal.

Ingredients
Source: Williams-Sonoma Italian Cookbook, page 64

4 veal cutlets, about 5oz. each (I used 3)
8 thin slices prosciutto
16 fresh sage leaves
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 lb spinach, stems removed and leaves well rinsed and chopped (I omitted)
salt and freshly ground pepper
3 tablespoons unsalted butter
Juice of 1 lemon

Directions
Place each veal cutlet between 2 pieces of parchement paper and set on a work surface. Using a rolling pin, roll to an even thickness of about 1/4 inch. Remove the top sheet of paper and cut each cutlet in half. (I omitted these first steps because my cutlets were already very thin).Arrange a slice of prosciutto on each cutlet half, folding it to fit if necessary, and top the prosciutto with 2 sage leaves. Secure with toothpicks, threading them through the layers. Repeat with remaining cutlets.

In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until softened but not browned, 1-2 minutes. Add the spinach and saute until the spinach is wilted and all of its rinsing water has evaporated, 5-7 minutes. Season to taste with salt and pepper. Transfer to a serving platter and keep warm (I omitted the spinach portion of this meal, since my husband and I don't like it).

Just before serving, in a saute pan large enough to hold the veal in a single layer, melt the butter over medium heat until it foams. Add the veal, proscituto side down, and cook until lightly browned on one side, about 1 minute. Using a spatula, turn and cook on the second side until lightly browned, about 1 minute. Add the lemon juice to the pan and season the sauce to taste with salt and pepper.

Arrange the veal on top of the spinach and remove the toothpicks, Sertve at once, placing 2 pieces of veal and a portion of the spinach on each individual plate and drizzling with the sauce.