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1
Pound the veal to an even 1/4-inch thickness with a meat mallet.
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2
Cover each piece of veal with a slice of prosciutto, and lightly pound with the back of a knife, scoring the prosciutto so it is embedded in the veal.
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3
With a toothpick, pin a sage leaf onto each piece of veal.
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4
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
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5
Toss in the crushed garlic; once the garlic is sizzling, add the spinach and season with 1/4 teaspoon salt.
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6
Cover, and cook until the spinach has wilted, about 3 minutes.
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7
Uncover, and cook away any excess liquid, about 3 minutes more.
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8
Remove the spinach from the pan, and keep warm while you cook the veal.
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9
Lightly flour the veal scaloppini.
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10
Wipe out the skillet, then, over medium-low heat, heat 2 tablespoons butter with the remaining olive oil.
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11
When melted, add the veal to the skillet, prosciutto-sage side down.
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12
Lightly brown both sides, about 1 minute per side.
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13
Remove the veal to a plate.
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14
Wipe out the skillet, and set over medium-high flame.
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15
Toss in the remaining butter.
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16
When melted, add the remaining sage leaves.
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17
Once the sage is sizzling, pour in the wine.
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18
Bring to a boil, then add the stock and the remaining salt.
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19
Boil until the liquid has reduced by about half, about 5 minutes.
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20
Return the veal to the pan, and simmer until just cooked through, about 1 to 2 minutes.
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21
Remove the toothpicks, and serve over the spinach.
