Veal Saltimbocca

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1 pound wilted spinach (well-washed)

1/2 cup grapeseed oil

3 pounds thinly sliced veal cutlets

Potato flour or all-purpose flour, for dusting

6 tablespoons butter

2 cloves garlic, chopped

1/2 cup white wine

1 cup demi-glace (brown sauce)

12 fresh sage leaves, chopped or whole

6 slices prosciutto

6 ounces sliced Swiss cheese

1/2 stick butter, cut into cubes

Salt and freshly ground black pepper

Buttered noodles or julienned steamed vegetables, as an accompaniment