VEAL FLORENTINE

Veal Florentine image

Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party...

Provided by Francine Lizotte

Categories Beef

Time 50m

Number Of Ingredients 20

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Ingredients

1/2 c unbleached all-purpose flour
1/2 tsp hot paprika
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
4 large veal cutlets, flatten down to 1/2-inch thick
2 Tbsp clarified butter, divided
2 Tbsp olive oil, divided
1/2 c shallots, finely chopped
8 oz button mushrooms, sliced
1 pinch ground himalayan sea salt
1/2 Tbsp lemon zest
2 large cloves garlic, pressed
1/4 c dry white wine
1/2 c 35% heavy cream
1 Tbsp butter
10 oz fresh baby spinach
1/2 c parmesan cheese, grated
1/2 c mozzarella cheese, grated
1/2 Tbsp fresh chopped parsley, for garnish
1/2 lb spaghettini, cooked and drained

Steps:

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 ½-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. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13-inch baking dish lightly greased.
3. When cutlets are all done, in the same skillet, add another tbsp. clarified butter and 1 tbsp. oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéed, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
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 ½ minutes to wilt spinach. Transfer to a colander to drain.
5. In a bowl, combine parmesan and mozzarella cheese; mix well.
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 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings
7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8CYSeNcxbA