Scaloppini Saltimbocca, Roman-Style, with Sauteed Spinach - Lidia

Ingredients

• For the sautéed spinach
• 1 pound bunch spinach or one 10-ounce cellophane packages spinach
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled
• Salt and freshly ground pepper to taste
• For the Scallopine:
• 8- 3oz veal slices (total 24 oz), lightly pounded to about 1/8” thick
• 4 slices (about 2 ounces for all four slices) imported Italian prosciutto cut each slice in half crosswise
• 8 large fresh sage leaves
• All-purpose flour for dredging
• 3 tablespoons extra virgin olive oil, or as needed
• 6 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 cup Chicken Stock or canned reduced-sodium chicken broth (Chicken Stock Recipe)