Veal rollatini with spinach and cheese

Ingredients:

• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• 1 large egg, lightly beaten
• 0.5 tbsp. grated parmesan
• 1/4 tbsp. grated mozzarella
• 1 can marinara sauce with Burgundy wine, divide
• 6 thin veal or chicken chops (about 600 g)

Preparation:

1. In a medium bowl, combine the spinach, egg, cheese, and 1/4 cup of the sauce; set aside. Season the chops with salt and pepper. Spread the spinach evenly over the chops, leaving a 1/4-inch border; then roll each chop up and secure with wooden toothpicks.
2. In a 12-inch nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat and fry the rolls. Add the sauce, reduce the heat, and simmer, covered, stirring occasionally, for 10 minutes or until the veal is cooked through. Serve with pasta or rice, if desired.