Preheat the oven to 140 degrees (convection oven).
Season the veal cutlet with salt and pepper and brown it in a large roasting pan in a quarter of the olive oil, first on the meat side, then all around. Turn the chop over to the bone side and baste well with the hot olive oil, spoon by spoon, so that the meat gets hot all around. Place the veal chop on the bone side on a heated plate and cook in the heated oven for seventy to ninety minutes.
Stir the paprika powder through with the remaining olive oil, salt and pepper. Rinse the thyme, shake it dry and tie it with spaghetti at the base of the stem so that you get a sort of brush. Dip the thyme brush into the paprika oil and brush the veal chop with it repeatedly during the braising process. Leave the thyme brush in the oil in between, so that the thyme releases its aroma into the oil.
In the meantime, clean the spinach leaves, chop the hard stems, rinse the leaves thoroughly and blanch in boiling hot water for ten seconds, rinse in iced water and drain. Peel the shallots, cut into very fine strips.
Remove the skin from the garlic cloves and also cut them into fine slices.
Heat the butter and sauté the shallots and garlic. Add the spinach leaves, stir once, season with salt and pepper and spread evenly on a warmed plate.