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Open out each veal breast and place between sheets of cling film and gently flatten with a rolling pin. Remove and discard the cling film.
Cut each breast in half. Place a sage leaf and piece of proscuitto on each piece of veal and secure in place with a cocktail stick. Season the flour with salt and freshly ground black pepper then use to coat the veal.
Heat half the oil in a large frying pan and add half the prepared veal. Cook for 3 minutes on each side until golden brown. Clean the pan.
In the meantime cook the spinach with the garlic and chilli.
Add the butter to the clean pan and heat until melted and frothy then add the wine and lemon juice and bring to the boil. Allow to bubble for 1 minute, then return all the veal to the pan, spooning over the juices. Sprinkle the parsley over the top and cook for a further minute.
Serve immediately with the spinach spooning the juices over the top.
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