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1
Steam the spinach, then set aside to drain well and cool.
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2
Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess.
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3
Sear the veal on both sides quickly, just to brown coating.
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4
Be careful not to overcook veal.
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5
Remove cutlets to a baking sheet and allow to cool.
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6
(You want the cooking process to stop.)
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7
To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while.
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8
Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half.
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9
Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese.
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10
Place into the oven on the top rack only long enough to melt cheese and warm.
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11
Do not leave in too long.
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12
You do not want the veal to cook any further.
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13
To finish sauce, remove from heat and whisk in cubed butter.
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14
Season with salt and pepper, to taste.
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15
Spoon sauce onto serving plate and top with veal cutlet.
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16
Serve with buttered noodles or steamed julienned vegetables as an accompaniment.
