This recipe is from the restaurant recipe request section of an old Bon Appetit. It isn't particularly easy because it's so last minute, but it is delicious. Make it for good friends and be super organized. If you have everything measured, chopped, and ready to go, it won't take too long to make. You could steam the spinach ahead & reheat in the microwave oven.
Preheat oven to lowest setting.
6 veal scallops (1 1/2 lbs total), pounded to 1/8" thick
All purpose flour
salt & pepper
extra virgin olive oil
1 1/2 cups thinly sliced mushrooms
1 tbl minced shallot
1/2 cup dry white wine
1/2 cup vean demi-glace
1 1/2 lbs spinach, stemmed & washed thoroughly
6 thin slices prosciutto di parma
6 thin slices Italian Fontina cheese
1/2 cup Marsala
2 tbl butter
2 tbl parsley, chopped
Pat veal dry. Dredge in flour, salt & pepper. Heat thin layer of oil in heavy large skillet over medium-high heat. In batches, brown veal quickly on both sides. Remove from skillet. Add mushrooms & shallots and cook, stirring, 3 minutes. Stir in wine, scraping pan. Boil until reduced by half. Stir in demi glace and heat through. Remove from heat.
Preheat oven to lowest setting. Steam spinach until just wilted. Divide among ovenproof plates. Top spinach with veal, then prosciutto, and cheese. Place plates in oven to soften cheese.
Bring sauce to simmer. Add Marsala and cook 2 minutes. Swirl in butter and add parsley. Do not boil. Spoon sauce over veal & serve immediately.