For the filling, soften the onion in the oil in a medium-size skillet. Add the spinach and 2 tablespoons water, cover and cook over moderate heat until the spinach has just wilted down, about 1 to 2 minutes. Turn the spinach into a bowl, cool sl ightly, and chop.
Stir in the nutmeg, rosemary and cheese; season with salt and pepper. For the veal, place a layer of the spinach mixture on each piece of veal and roll into a bundle, tucking in the ends as you go. Secure the end of each bundle with a wooden pick or tie with food-safe kitchen string. Heat the butter and oil in a skillet, roll the bundles in the flour to lightly coat, brown them in the hot fat, and remove to a side dish.
Season with salt and pepper. Add the broth to the skillet, raise the heat to high and stir for a moment. Return the browned bundles to the skillet, cover and simmer gently for 10 minutes, or until the veal is tenderly cooked through. Uncover, raise the heat and cook until the pan juices are syrupy, about 2 minutes longer.
Off the heat, carefully remove and discard the wooden picks or strings from each veal bundle, scatter over the parsley and serve with the pan juices spooned over.
FOR THE VEAL:
- 1 pound veal scaloppine -- pounded thin
- between sheets of waxpaper
- (and large pieces cut in half)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- About 1/2 cup all-purpose flour -- for dredging
- 1 cup chicken broth
- 1 tablespoon chopped fresh parsley
NOTES : (5 servings) Greens and cheese (either tangy goat or subtle, soft ricotta) are rolled with thin slices of veal to become handy bundles for skillet cooking. With the veal, serve rice accented with freshly grated lemon peel, and split, buttered rolls sprinkled wi th chopped herbs or sesame seeds.