2 Cup (32 tbs), blanched and chopped (500 Milliliter)
Fresh black pepper
480 Gram (4 Cutlets, 120 G Each)
2 Ounce (60 Gram)
5 Milliliter, chopped (1 Tablespoon)
Cook the onion, spinach, pepper and nutmeg in a non-stick frying pan, over medium heat, for 3 minutes.
Pepper the veal cutlets.
Cover each with a slice of prosciutto, a piece of blue cheese and a spoonful of the cooked spinach mixture.
Distribute the remaining spinach mixture over the four sheets.
Roll the veal cutlets and place them in the spinach mixture, one on each sheet.
Sprinkle with fresh parsley.
Seal each sheet and cook at 180Â°C (350Â°F) for about 15 minutes.