Ingredients

• 1 pound veal scaloppine from the butcher counter
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls
• Salt and pepper
• 1 pound smoked fresh mozzarella, thinly sliced
• 1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
• 1/3 pound pancetta, sliced like thin cut bacon at deli counter
• 2 tablespoons extra-virgin olive oil, plus some for drizzling
• 1 clove cracked garlic
• 1 (10-ounce) sack baby spinach or triple washed spinach leaves
• 1/4 to 1/3 cup white wine or dry vermouth

Instructions

1. Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
2. Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.