Baby Veal with Wilted Spinach and Home-Made Tomato Sauce

Cut veal into 4 even portions and flatten with a meat mallet, roughly the size of your hand. Place into a bowl and pour over half a cup of white wine. Allow to marinate for a few hours or over night.

Remove veal from marinade and pat dry on paper towel. Dust in flour and shake away any excess.

Heat a large saucepan until hot, add butter and oil, then veal in batches and brown on both sides. Return all the veal pieces to the pan, pour over stock, white wine, tomato paste and sugar. Bring to the boil, reduce heat and simmer for 5 - 10 minutes. Add cream and parsley and reduce until thickened slightly.

Meanwhile place spinach, currents and chilies into a saucepan, allow to cook for 1-2 minutes or until wilted. Season with salt and pepper.

To serve, place spinach onto the base of each serving plate, top with veal pieces and sauce.