1

Rinse spinach in large sink of salted warm water to remove sand; drain. Trim stems. Stack leaves; cut crosswise into coarse shreds. Place spinach with water that clings to leaves in medium saucepan over medium heat. Steam covered, stirring occasionally, until tender (about 4 minutes). Add 2 T. of the butter; cook and stir uncovered until butter is absorbed. Remove spinach from pan and set aside.

2

Press tomatoes and their liquid through sieve into bowl; discard seeds. Heat 2 T. of the butter in medium saucepan over medium heat. Add garlic and sauté for 30 seconds. Add tomatoes, wine, water, tomato paste, sugar, ½ t. of salt and 1/8 t. of pepper to the pan. Heat to boiling; reduce heat to low. Simmer, uncovered, stirring occasionally for 10 minutes. Remove from heat.

3

Mix flour and remaining ¼ t. salt and 1/8 t. pepper in small bag. Shake one piece of veal at a time in seasoned flour in bag to coat evenly. Heat oil and remaining 2 T. butter in large skillet over medium heat. Add veal to skillet; cook, turning once, until light brown (2-3 minutes per side). Remove from heat. Spoon off any excess fat. top veal with reserved spinach, dividing evenly; top each with 1 slice of cheese.

4

Pour tomato sauce into skillet around veal; do not let sauce cover cheese. Lift edges of veal to let sauce flow under. Cook uncovered over medium heat until sauce is bubbly; reduce heat to low. Barely simmer covered for 8 minutes.

5

Serve immediately.