Veal Florentine
I have been making this recipe for my husband's birthday dinner for the last 15 years. this recipe truly stands on it's own merit and i don't recommend any changes. i originally got this recipe from a cookbook but have modified it over the years to make it simpler.
Steps
Cook spinach according to package directions.
Drain well and toss with 1 tablespoon of butter.
Set aside.
Heat 2 tablespoons butter in medium sauce pan over medium heat.
Add minced garlic and cook for 30 seconds.
Add tomato sauce , wine , water , tomato paste , sugar , 1 / 2 tsp of the salt and 1 / 8 tsp of the pepper.
Bring to a boil then reduce heat to medium-low.
Simmer uncovered for 10 minutes , stirring occasionally.
Remove from heat and set aside.
Mix flour and remaining salt and pepper in a large zip-top bag.
Pound veal until 1 / 4 inch thick.
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
Heat oil and 2 tablespoons of butter in large skillet over medium heat.
Add veal to skillet.
Cook turning over once until light brown , 2 to 3 minutes per side.
Remove from heat.
Top veal with evenly with reserved spinach ,.
Top each with a slice of cheese.
Add sauce to skillet.
Do not let sauce cover cheese.
Lift edges of veal to allow sauce t.
Ingredients
frozen spinach, butter, tomato sauce, garlic cloves, dry white wine, water, tomato paste, sugar, salt, pepper, all-purpose flour, veal cutlets, olive oil, mozzarella cheese