Caper-Stuffed Veal With Tomato Spinach Sauce

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Ingredients

1/4 cup drained capers

2 tablespoons chopped fresh parsley

1/3 cup dry bread crumbs

1/2 teaspoon anchovy paste

4 tablespoons olive oil

8 veal scaloppine (about 1 1/2 pounds in all)

Salt

Fresh-ground black pepper

1 tablespoon butter

1/2 cup red wine

1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)

10 ounce spinach, large stems removed, leaves washed

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