|Spinach||6 Ounce (170 Gram)|
|Salted water||1 Cup (16 tbs)|
|Butter||90 Milliliter (6 Tablespoon)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|All purpose flour||60 Milliliter (1/4 Cup)|
|Veal cutlets||4 Ounce, cut 3/8 inch thick|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Mozzarella cheese slices||1 Ounce (4 Slices Or 30 Grams)|
Rinse spinach in large basin of warm salted water to remove sand; drain.
Stack leaves; cut crosswise into coarse shreds.
Place spinach with water that clings to leaves in medium saucepan over medium heat.
Steam covered, stirring occasionally, until tender, about 4 minutes.
Add 2 tablespoons (30 mL) of the butter; cook and stir uncovered until butter is absorbed.
Remove spinach from pan.
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Heat 2 tablespoons (30 mL) of the remaining butter in medium saucepan over medium heat.
Add garlic; saute 30 seconds.
Add sieved tomatoes, the wine, 1/4 cup (60 mL) water, the tomato paste, sugar, 1/2 teaspoon (2 mL) of the salt and 1/8 teaspoon (0.5 mL) of the pepper to pan.
Heat to boiling; reduce heat to low.
Simmer uncovered, stirring occasionally, 10 minutes.
Remove from heat.
Mix flour and remaining 1/4 teaspoon (1 mL) salt and 1/8 teaspoon (0.5 mL) pepper in small bag.
Pound veal cutlets until 1/4 inch (0.5 cm) or less thick.
Pat dry with paper toweling.
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
Heat oil and remaining 2 tablespoons (30 mL) butter in large noncorro-sive skillet over medium heat.
Add veal to skillet; cook, turning once, until light brown, 2 to 3 minutes per side.
Remove from heat.
Spoon off excess fat.
Top veal with reserved spinach, dividing evenly; top each with 1 slice of cheese.
Pour tomato sauce into skillet around veal; do not let sauce cover cheese.
Lift edges of veal to let sauce flow under.
Cook uncovered over medium heat until sauce is bubbly; reduce heat to very low.
Barely simmer covered 8 minutes.
Serving size: Complete recipe
Calories 1438 Calories from Fat 860
% Daily Value*
Total Fat 98 g150.4%
Saturated Fat 53.3 g266.3%
Trans Fat 0 g
Cholesterol 305.9 mg102%
Sodium 2882.3 mg120.1%
Total Carbohydrates 86 g28.7%
Dietary Fiber 9.6 g38.5%
Sugars 22.6 g
Protein 47 g93.8%
Vitamin A 423.3% Vitamin C 141.3%
Calcium 53.3% Iron 46.7%
*Based on a 2000 Calorie diet