Involtini di vitello con carciofi di Elena / Elena’s Artichoke Veal Cutlets

Instructions

1. 1

   In a steamer, cook the spinach for about 2 minutes. Drain and chop.

2. 2

   In a bowl, combine the spinach, artichokes and garlic.

3. 3

   In a skillet, heat a little oil.

4. 4

   Sauté the spinach mixture.

5. 5

   Season with salt and pepper.

6. 6

   Spread this mixture on the cutlets. Place a cube of mozzarella in the centre of each cutlet. Roll, closing the sides in, and secure with a toothpick. Dust with flour.

7. 7

   In a cleaned skillet, brown the veal in a little oil on all sides. Set aside. Deglaze the pan with the wine and reduce. Add the broth and sage. Add the meat, cover and cook for 8 to 10 minutes over low heat.

8. 8

   Remove the veal. Whisk the butter into the sauce. Simmer for a few minutes, until it thikens.

9. 9

   If desired, serve with roasted bell peppers and marinated eggplant.