Pan-Roasted Veal Stuffed With Spinach Recipe

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Ingredients

1/3 cup dry white wine

Freshly ground black pepper

10 ounces fresh spinach

4 large garlic cloves, peeled

2 pounds boned veal breast (if you purchase the breast bone-in, it should weigh about 4 pounds)

1 cup coarsely chopped peeled fresh, ripe tomatoes, or 1 cup coarsely chopped canned whole peeled tomatoes with their juice

Salt

2 tablespoons butter

1 tablespoon vegetable oil

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