Instructions: 1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed paper. Combine the ingredients for the stuffing, seasoning to taste. Place a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends w/ a toothpick. Preheat the oven to 350 F.

2. For the veal: dip each stuffed cutlet first in flour, then in egg, then finally in the almonds and bread crumbs. Heat the olive oil in a heavy frying pan & brown the veal cutlets quickly on all sides. Transfer the veal w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top of each. Bake the veal for 10 minutes.

3. To make the sauce: place the wine in large saucepan & boil until only 1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3 minutes. Season to taste with salt and pepper.

4. To finish the dish, place each stuffed cutlet in center of a warm plate. Surround with spinach and ladle the sauce over the veal.

IL TULIPANO

WINE: TAURASI RISERVA, 1977

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