• 1 stick (8 tablespoons) unsalted butter, clarified
• 9 ounces baby spinach
• 8 ounces fresh mozzarella
• 4 thin slices prosciutto
• 4 veal scaloppini

• kosher salt and fresh cracked black pepper
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1/2 cup sauvignon blanc wine
• 3 tablespoons unsalted butter, cold

To clarify the butter, place a large skillet over medium-low heat. Add butter and allow to slowly melt. After about 10 minutes, use a teaspoon to scrape and discard the white milk solids that rise to the top of the melted butter. This process may take a total of 15 minutes. Once all of the milk solids have been discarded, the remaining oil is the clarified butter.

Place 1/4 cup water in a large saucepan and bring to a boil. Add spinach and immediately cover with lid. Turn the heat off and let stand for 10 minutes. Toss the spinach so that all of the leaves become wilted. Sprinkle with a little fresh grated nutmeg. Drain the spinach and divide into 4 equal amounts. Squeeze out excess moisture and set aside. Slice the fresh mozzarella into 1/4 inch thick slices and place on a plate with the prosciutto. Set aside with the spinach.

Place the veal, one at a time, on a piece of plastic wrap and sprinkle lightly with water. Cover with another piece of plastic wrap and pound gently from the inside to the outer edge to thin and shape equally. Lightly salt and pepper both sides of the pounded scaloppini. Dredge in flour and shake off the excess. Heat the clarified butter over medium-high and sauté the four scaloppini one minute per side. Remove to a cooling rack and set aside. Remove the pan from the heat.

With the pan off the heat, pour in the lemon juice and wine. Place back on medium-low heat and stir to pick up any brown bits on the bottom of the pan. Let reduce slightly for five minutes then lower the heat. Stir in the remaining 3 tablespoons of cold butter, one at a time, allowing each to melt before stirring in the next. Assemble the saltimbocca.

Place one slice of prosciutto on top of each veal scaloppini. Now spread the spinach evenly over each piece of prosciutto. Place each layered saltimbocca in the sauce and cover with the sliced fresh mozzarella. Put the lid on the skillet and turn the heat off. Let stand 5 minutes so cheese just starts to melt. Spoon sauce on warmed plates, place the saltimbocca in the sauce and drizzle more lemon-wine sauce around each saltimbocca.