Breaded veal rolls stuffed with smoked mozzarella and spinach

Preparation

1. Preheat oven to 205ºC (400ºF).
2. In a pan, heat 2 tbsp. of olive oil. Add mushrooms. Cook 2-3 minutes, or until mushrooms are slightly golden. Season with salt and pepper.
3. Add minced garlic and continue to cook for 1 minute.
4. Add spinach and cover 2-3 minutes, or until spinach has wilted.
5. Using a colander, strain the spinach mixture, pressing down to remove all liquid. Set aside to cool.
6. Add Parmesan and smoked mozzarella cubes to the chilled spinach mixture.
7. Lay one cutlet down and top with a slice of prosciutto.
8. Place 1 or 2 tbsp. of the spinach mixture in the centre of the cutlet, then starting at the longer end, roll into a tight log. Secure roll with toothpick.
9. In a pan, heat 2 tbsp. of olive oil over medium-high heat and sear cutlets 2 minutes on each side. Finish cooking in the oven for an additional 5 minutes.