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1
Cook spinach according to package directions.
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2
Drain well and toss with 1 tablespoon of butter; set aside.
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3
Heat 2 tablespoons butter in medium sauce pan over medium heat.
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4
Add minced garlic and cook for 30 seconds.
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5
Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
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6
Bring to a boil then reduce heat to medium-low.
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7
Simmer uncovered for 10 minutes, stirring occasionally.
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8
Remove from heat and set aside.
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9
Mix flour and remaining salt and pepper in a large zip-top bag.
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10
Pound veal until 1/4 inch thick.
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11
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
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12
Heat oil and 2 tablespoons of butter in large skillet over medium heat.
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13
Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
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14
Remove from heat.
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15
Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
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16
Top each with a slice of cheese.
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17
Add sauce to skillet; do not let sauce cover cheese.
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18
Lift edges of veal to allow sauce to flow under.
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19
Heat at medium high heat, until sauce is bubbly.
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20
Reduce heat to medium low.
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21
Simmer covered 8 minutes.
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22
Serve immediately.
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23
(I serve this over cooked angel hair pasta).
