You are here

Veal Florentine

creative.chef's picture
Ingredients
  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)
  Sugar 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
Directions

Rinse spinach in large basin of warm salted water to remove sand; drain.
Trim stems.
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.
Reserve.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled

Rate It

Your rating: None
4.18182
Average: 4.2 (11 votes)