Flatten the veal rump between 2 sheets of parchment paper until the escalopes are 3mm thick. Place in the refrigerator.
Sauté the garlic and lemon peel in butter until fragrant. Add the fresh spinach, stir in the rest of the butter until cooked, and season to taste.
Arrange the veal escalope on a flat surface, season with salt and pepper, top with cooked spinach and sprinkle with parmesan cheese. Roll firmly and secure with toothpicks.
Place the veal rolls in the air fryer at 200°C for 8-10 minutes.
Remove the toothpicks before serving with lemon segments and a vegetable garnish of your choice.
Notes
The best veal cuts for the escalope are the topside, rump or loin.
An escalope (French name) is a piece of boneless meat that has been pound using a meat tenderizer to break down the fibres and tenderize the meat.
The parmesan cheese can be replaced with mozzarella or provolone cheese.