Veal Florentine
In general, if I see something on a menu that I haven’t tried yet then you can bet I will order it. That was the case when I first saw Veal Florentine on the menu at a fancy restaurant located in Las Vegas…
My friend Joe who was a junket representative for the Riviera Hotel and Casino back in the 80s’ was bringing serious gamblers from Michigan to Vegas. He was orchestrating their flight, hotel reservations, shows, and so on. Joe was the link between the gamblers and the casino…
It happened that there was a man who had to cancel his trip and there was a vacant seat as well as a vacant suite at the hotel. Right away Joe invited me to come along. –“Of course, I’m going”, I replied so he rearranged everything at the last minute and took me to Sin City.
It was my first time there and I was so impressed with Vegas; the lights, the luxuries, the 24/7 service (I got a manicure at 2am… that was cool!), the shopping, the shows, the gambling and of course the restaurants.
Joe and I enjoyed the same kind of things; food, shows, music, etc. While I was there, he made sure to take me to the best restaurants in the city. That is when I had my first Chateaubriand and Veal Florentine! Oh my! I loved the dish right from the first bite. It was moist and flavorful with just the right amount of spiciness.
As soon as we got back to Detroit, I couldn’t wait to duplicate it. Unfortunately, I had a hard time finding veal so the next best alternative was to use chicken breasts. Now these days, finding veal is much easier and still my first choice… This pale pink meat is amazing! Delicate, tender and lean, I love using this meat for recipes like Veal Piccata, Blanquette de Veau, Veal Tas Kebabs, Vitello Tonnato, Veal Ossobuco, Veal Orloff, Veal Milanese, and others.
Since that trip to Vegas, my culinary experience in the kitchen expanded and a couple years later, I started making my own pasta. When you make it from scratch, it enhances the dish. Now imagine this classic with fresh made pasta… yum! Here’s the link to make your own Homemade Pasta
Veal Florentine is a lovely meal to serve anytime. It’s uncomplicated to make plus the flavors are amazingly delicious! This is another classic recipe that I’m sure everyone will enjoy…
Bon Appétit!
Check out these other delicious elegant recipes…
– Red Snapper en Papillote
– Coquilles St Jacques
– Maple Mustard Pork Tenderloin
– Asian Cucumber Salmon Rolls
– Rack of Lamb with Herbes de Provence
– West Coast Smoked Salmon Chowder
and for even more beef recipes, click on this link… Recipe Category • Beef
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Veal Florentine
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Ingredients
- 1/2 cup 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 tips & tricks
- 1/2 cup shallots, finely chopped
- 8 ounces button mushrooms, sliced
- 1 pinch ground Himalayan sea salt
- 1/2 tbsp. lemon zest
- 2 large cloves garlic, pressed
- 1/4 cup dry white wine
- 1/2 cup 35% heavy cream
- 1 tbsp. butter
- 10 ounces fresh baby spinach
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Mozzarella cheese, grated tips & tricks
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
- 1/2 lb. spaghettini, cooked and drained see Recipe
Directions
- In a re-sealable bag, combine flour, paprika, garlic salt and black pepper. Close the bag and shake well; set aside.
- Pat dry the veal cutlets with paper towels.
- Place plastic wrap on a cutting board before placing a cutlet on it; cover with plastic wrap. Using a meat mallet, pound it down to about ½-inch thick.; repeat with the others.
- Working one at a time, add a cutlet into the flour mixture, close the bag and shake it until the meat is well coated. Shake off the excess flour and transfer to a plate while doing the others.
- Preheat oven to 375ºF.
- Grease a 9x13 baking dish and set aside.
- In a large skillet over medium high-heat, add 1 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in a couple veal cutlets; sear them for 1 ½ minutes per side. Transfer them to the prepared baking dish.
- When the cutlets are done, add another tbsp. clarified butter and 1 tbsp. oil to the skillet; reduce the heat to medium. Add shallots and sauté for 1 ½ minutes. Add mushrooms, sprinkle on a pinch of ground sea salt and cook until golden brown, about 5 minutes. Halfway through cooking, add lemon zest; continue cooking the ingredients.
- Add garlic and sauté for 1 minute. Pour in wine and heavy cream; stir and simmer for 5 minutes.
- Meanwhile, in a large pot over medium-high heat, add butter and when melted, add the spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn’t take more than 1 ½ minutes to wilt the spinach. Transfer to a colander to drain.
- While the sauce simmers and the spinach drains, combine Parmesan and Mozzarella cheese in a small bowl; mix well and set aside.
- To assemble the dish, evenly spoon the sauce over the cutlets before placing the spinach on top of each. Sprinkle the cheese mixture and parsley on top.
- Transfer to the preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and the cheese is lightly browned.
- Remove from the heat and serve over spaghettini.
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