Ingredients:
\n2 tablespoons olive oil, or as needed
\n4 cloves garlic, slivered
\n1 (10 ounce) package baby spinach leaves
\n1 cup all-purpose flour, or as needed
\nsalt and ground black pepper to taste
\n12 (4 ounce) thinly-sliced veal cutlets
\n24 sage leaves
\n12 slices prosciutto
\n\u00be cup Marsala wine
\n1 tablespoon butter, or to taste
\n2 hard-boiled eggs, sliced<\/p>\n
Directions:
\nPreheat oven to 250 degrees F (120 degrees C).<\/p>\n
Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook until sizzling, about 30 seconds. Stir in spinach leaves; cover skillet. Reduce heat to low and cook until spinach is just wilted, stirring occasionally, 4 to 5 minutes.<\/p>\n
Mix flour, salt, and pepper together in a shallow bowl. Press each cutlet into flour mixture to coat; shake off excess flour. Place the floured cutlets onto a plate while flouring the rest; do not stack. Place 2 sage leaves and 1 prosciutto slice on each floured cutlet, roll cutlets, and secure with toothpicks at each end. Refrigerate cutlet rolls for 30 minutes.<\/p>\n
Heat remaining olive oil in a skillet over medium heat. Cook cutlet rolls until veal is browned but still slightly pink in the center, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place cooked cutlets in a baking dish and place in preheated oven to keep warm.<\/p>\n
Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon. Stir in butter until smooth, 1 to 2 minutes.<\/p>\n
Place spinach on a large serving platter. Place cutlets on top of spinach, pour Marsala Wine mixture over the cutlets, and top with hard-boiled egg slices to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 2 tablespoons olive oil, or as needed 4 cloves garlic, slivered 1 (10 ounce) package baby spinach leaves 1 cup all-purpose flour, or as needed salt and ground black pepper to taste 12 (4 ounce) thinly-sliced veal cutlets 24 sage leaves 12 slices prosciutto \u00be cup Marsala wine 1 tablespoon butter, or to taste… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,19],"tags":[],"class_list":["post-453","post","type-post","status-publish","format-standard","hentry","category-recipes","category-us-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=453"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/453\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}