Veal Florentine

20 ingredients
6 steps

Ingredients

  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper (or to taste)
  • 4 veal cutlets (flatten down to 1/2-inch thick)
  • 2 tablespoons clarified butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup shallot, finely chopped
  • 8 ounces button mushrooms, sliced
  • 1 pinch sea salt
  • 1/2 tablespoon lemon zest
  • 2 garlic cloves, pressed
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 10 ounces Baby Spinach
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup mozzarella cheese, grated
  • 1/2 tablespoon parsley, chopped (for garnish)
  • 1/2 lb spaghettini, cooked

Directions

  1. 1
    In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to 1/2-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
  2. 2
    Preheat oven to 375°F. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 1/2 minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
  3. 3
    When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and saute for 1 1/2 minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sauteing, add lemon zest; continue cooking the ingredients. Add garlic and saute for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
  4. 4
    Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 1/2 minutes to wilt spinach. Transfer to a colander to drain.
  5. 5
    In a bowl, combine parmesan and mozzarella cheese; mix well.
  6. 6
    To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165°F and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.

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