Saltimbocca ala Romana

Directions

1. Season the flour with salt and pepper and dredge the veal slices, shaking off the excess. Heat 1 tablespoon butter and 1 tablespoon Tuscan Herb olive oil in a large sauté, pan over medium-high heat until hot but not brown. Working in batches, add the veal and cook for 2-4 minutes, then turn over. Place the prosciutto slices on the veal, add the mozzarella slices and continue cooking until the cheese is melted.
2. Remove the veal from the pan and immediately add the remaining butter and olive oil plus the garlic and shallot. Cook for 30 seconds. Add the spinach and season with salt and pepper. Cook the spinach, stirring frequently until wilted, 1-2 minutes. Add the beef stock and the Fustini's Sicilian Lemon balsamic and cook until the moisture is reduced by half. Remove from heat. Swirl the cold butter into the spinach until melted. To serve: spoon some spinach into the middle of a serving plate. Place a veal slice on the spinach, spoon some sauce over the top and drizzle with more Tuscan Herb olive oil.