SAUTEED VEAL WITH SPINACH AND CREOLE MUSTARD SAUCE

SAUTEED VEAL WITH SPINACH AND CREOLE MUSTARD SAUCE image

Yield 6 People

Number Of Ingredients 11

6 slices veal scallopine (1 1/2 lbs)
1 1/2 lbs fresh young spinach, large stems removed, thoroughly rinsed, but not dried OR 2 10 oz pkgs frozen, chopped spinach, thawed
1 c heavy cream
3 tbsp Creole mustard
2 tbsp sour cream
6 tbsp mild olive oil
1/2 c all purpose flour
2 tbsp Creole seasoning
2 tbsp unsalted butter
1 tbsp sesame seeds
1/2 c low sodium chicken broth

Steps:

Using a mallet or the flat side of a cleaver, pound the slices of veal to a 1/4" thickness. Set aside In a large saucepan, cover the fresh spinach and cook over moderate heat for 1 minute. Squeeze dry and set aside. In a small saucepan, combine the cream, mustard, and sour cream. Whisk over low heat and keep warm, whisking occasionally while you prepare the veal. In a large heavy skillet, heat 2 tbsp of the olive oil over moderately high heat. On a plate combine the flour and 1 tbsp + 1 tsp of the Creole seasoning. Lightly dredge the veal in the seasoned flour and shake off any excess. When the oil is hot, add 2 slices of veal to the pan and cook until firm, but barely cooked through, about 1 minute on each side. Transfer to a platter, cover loosely with aluminum foil and keep warm in a low oven. Repeat with the remaining olive oil and veal. When all the meat has been cooked, drain any excess oil from the skillet. Add the butter and sesame seeds and cook over moderately high heat, stirring, until the seeds are browned and fragrant, about 2 minutes. Add the remaining 2 tsp Creole seasoning and cook for 2 minutes. Add the chicken broth and spinach and cook the mixture until it is nearly dry, about 5 minutes longer. To serve, ladle a scant 1/4 c of the warm mustard sauce onto each of the 6 warmed dinner plates. Spoon the spinach onto the sauce and top with the veal.