Veal Roast Stuffed With Spinach, Pancetta, And Frittata Recipe

Ingredients

• 1 1/2 pounds spinach leaves washed thoroughly
• 6 tablespoons unsalted butter
• 2/3 cup freshly-grated Parmigiano-Reggiano
• 2 extra-large eggs
• 2 pounds boneless veal loin butterflied, and pounded thin with a mallet
• 1/4 pound thinly-sliced Pancetta
• 1/4 cup extra-virgin olive oil
• 1 cup dry white wine
• 2 cups chicken broth plus
• extra if needed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper