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