This dish is amazingly simple and elegant. Inspired by Just Sonny's Restaurant in Jersey City, New Jersey.

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Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
30 mins
total:
53 mins
Servings:
12
Yield:
12 cutlets
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes:

Spinach should be cooked just until wilted, not overcooked. Garlic spinach mixture can be made ahead of time, if desired.

Use up to 3 sage leaves per cutlet, if desired. You can substitute dried ground sage if fresh sage is unavailable; just sprinkle each cutlet generously.

Cooking time for the cutlet rolls will vary depending on thickness. Do not overcook.

Nutrition Facts

257 calories; protein 18.2g 36% DV; carbohydrates 11.5g 4% DV; fat 13.2g 20% DV; cholesterol 108.5mg 36% DV; sodium 378.5mg 15% DV. Full Nutrition
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