Veal Rosettes with Spinach and Cheese

1. Spread veal cutlets over a counter so that the edges are overlapping. Cover the cutlets with a thin layer of cheese and 4 rows of spinach.
2. Roll cutlets while ensuring that everything stays in place; this can be done with a plastic wrap. Tie with string starting in the center and twist the string in such a way as to form a cylinder.
3. Slice meat in between strings to make the rosettes.
4. In a frying pan, melt butter at high heat and cook the rosettes
5. Deglaze frying pan with demi glaze sauce and season with salt and pepper. Let simmer for 5 minutes.
6. Remove strings, coat the bottom of plates with sauce and serve.

Credit Catelli Brothers