Veal Rolls Stuffed with Spinach and Gruyère

Ingredients

• 1 tablespoon anchovy paste 
• 1.3 cups baby spinach 
• 0.3 cup wine dry white
• 3 tablespoons parsley fresh finely chopped
• 1.5 cups gruyere cheese grated
• 0.5 cup butter unsalted softened
• 6  veal cutlets (scallopini; preferably cut from round; no more than 1/;)

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• stove
• rolling pin
• tongs
• meat tenderizer

Directions

1. Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.)
2. Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
3. Put oven rack in middle position and preheat oven to 425°F.
4. Pat rolls dry.
5. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total.
6. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes.
7. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
8. Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes.
9. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
10. Anchovy butter can be made 3 days ahead and chilled, covered. Soften before using.