VEAL FLORENTINE

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, (a couple of tablespoons on each -- you won't use it all).
• Top each with a slice of cheese.
• Add sauce to skillet; do not let sauce cover cheese.
• Lift edges of veal to allow sauce to flow under.
• Heat at medium high heat, until sauce is bubbly.
• Reduce heat to medium low.
• Simmer covered 8 minutes.
• Serve immediately.
• (I serve this over cooked angel hair pasta).