1 pound wilted spinach (well-washed)
1/2 cup grapeseed oil
3 pounds thinly sliced veal cutlets
Potato flour or all-purpose flour, for dusting
6 tablespoons butter
2 cloves garlic, chopped
1/2 cup white wine
1 cup demi-glace (brown sauce)
12 fresh sage leaves, chopped or whole
6 slices prosciutto
6 ounces sliced Swiss cheese
1/2 stick butter, cut into cubes
Salt and freshly ground black pepper
Buttered noodles or julienned steamed vegetables, as an accompaniment
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