Elegant Veal Florentine with Spinach and Cheese
Delight your guests with this Elegant Veal Florentine, a dish that embodies sophistication and comfort. Tender veal cutlets are lightly coated in a flavorful blend of spices, sautéed to perfection, and glazed with a luscious cream sauce enriched with shallots, mushrooms, and tangy lemon zest. Layered with vibrant wilted spinach and topped with a melty blend of parmesan and mozzarella, this dish is an ideal centerpiece for your dinner party. Serve it alongside delicate spaghettini, making each bite a harmonious symphony of flavors. Moist, flavorful, and visually stunning, this recipe will wow everyone at the table.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Unbleached all-purpose flour
1/2 cup (Plain)
Hot paprika
1/2 teaspoon (Plain)
Garlic salt
1/2 teaspoon (Plain)
Black pepper
1/2 teaspoon (Plain (to taste))
Veal cutlets
4 (flattened to 1/2-inch thick) (Pounded and ready to dredge)
Clarified butter
2 tablespoons (divided) (Plain)
Olive oil
2 tablespoons (divided) (Plain)
Shallot
1/2 cup (finely chopped) (Chopped)
Button mushrooms
8 ounces (sliced) (Sliced)
Sea salt
1 pinch (Plain)
Lemon zest
1/2 tablespoon (Grated)
Garlic cloves
2 (pressed) (Pressed)
Dry white wine
1/4 cup (Plain)
Heavy cream
1/2 cup (Plain)
Butter
1 tablespoon (Plain)
Baby spinach
10 ounces (Plain)
Parmesan cheese
1/2 cup (grated) (Grated)
Mozzarella cheese
1/2 cup (grated) (Grated)
Parsley
1/2 tablespoon (chopped) (Chopped (for garnish))
Spaghettini
1/2 lb (cooked) (Cooked according to package instructions)
Instructions
1
In a resealable bag, combine unbleached all-purpose flour, hot paprika, garlic salt, and black pepper. Set aside.
2
On a cutting board lined with plastic wrap, pat the veal cutlets dry. Place another layer of plastic wrap on top and gently pound the cutlets to a uniform thickness of about 1/2 inch using a meat mallet.
3
One cutlet at a time, dredge in the flour mixture, shaking off any excess. Place the coated cutlets on a plate and set aside.
4
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, add 1 tablespoon of clarified butter and 1 tablespoon of olive oil. Once hot, add the dredged veal cutlets in batches, searing each side for 1.5 minutes until golden. Transfer the cooked cutlets to a lightly greased 9x13 baking dish.
5
In the same skillet, add the remaining tablespoon each of clarified butter and olive oil. Sauté the finely chopped shallots for about 1.5 minutes, then add the sliced mushrooms along with a pinch of sea salt. Cook until the mushrooms are golden brown, around 5 minutes. Stir in the lemon zest during the last 3 minutes of cooking.
6
Add the pressed garlic and sauté for an additional minute, then pour in the dry white wine and heavy cream. Stir the mixture and let it simmer for approximately 5 minutes.
7
While the sauce is simmering, place a large pot over medium-high heat and melt the butter. Once melted, add the baby spinach, stirring well. Cover and wilt the spinach for around 1.5 minutes, stirring occasionally, and then drain in a colander to remove excess moisture.
8
In a mixing bowl, combine the grated parmesan and mozzarella cheese.
9
To assemble the dish, evenly spoon the creamy mushroom sauce over each cutlet. Layer the wilted spinach on top and generously sprinkle with the cheese mixture and chopped parsley.
10
Place the assembled dish in the preheated oven and bake for 10-15 minutes, or until the internal temperature of the veal reaches 165°F (74°C) and the cheese is lightly golden and bubbling.
11
Serve hot over a bed of cooked spaghettini, and enjoy the delightful symphony of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
This recipe uses four veal cutlets.
How thick should the veal cutlets be pounded?
The veal should be gently pounded to a uniform thickness of about 1/2 inch.
What ingredients are in the dredging mixture?
The dredging mixture consists of unbleached all-purpose flour, hot paprika, garlic salt, and black pepper.
How long should each side of the veal be seared?
Each side of the veal should be seared for 1.5 minutes until golden.
What kind of mushrooms are recommended for the sauce?
The recipe calls for 8 ounces of sliced button mushrooms.
What fats are used to sear the veal?
A combination of one tablespoon of clarified butter and one tablespoon of olive oil is used for the first batch.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
What size baking dish is required for this recipe?
A 9x13 baking dish is recommended for assembling the veal Florentine.
When should the lemon zest be added to the sauce?
The lemon zest should be stirred into the mushrooms during the last 3 minutes of their cooking time.
What type of wine is used in the cream sauce?
The recipe specifies 1/4 cup of dry white wine.
How long should the heavy cream and wine mixture simmer?
The sauce should simmer for approximately 5 minutes.
How is the baby spinach prepared?
The spinach is wilted in melted butter for about 1.5 minutes and then drained.
Why is the spinach drained after wilting?
The spinach is drained in a colander to remove excess moisture before it is added to the dish.
What types of cheese are used for the topping?
The topping uses a blend of 1/2 cup grated parmesan and 1/2 cup grated mozzarella cheese.
What is the correct order for assembling the dish?
Spoon the mushroom sauce over the cutlets, layer the wilted spinach on top, and then sprinkle with the cheese mixture and parsley.
How long does the dish need to bake in the oven?
The assembled dish should bake for 10-15 minutes.
What is the target internal temperature for the veal?
The veal should reach an internal temperature of 165°F (74°C).
What is the recommended side dish for this veal Florentine?
It is recommended to serve the dish hot over a bed of cooked spaghettini.
How much garlic is used in the sauce?
The recipe uses 2 pressed garlic cloves.
What type of flour is used for the coating?
Unbleached all-purpose flour is used for dredging the veal.
How much shallot is required for the sauce?
The recipe requires 1/2 cup of finely chopped shallots.
Is the paprika used in this recipe sweet or hot?
The recipe specifically calls for hot paprika.
What garnish is added before baking?
Chopped parsley is sprinkled over the cheese before the dish goes into the oven.
How much heavy cream is needed for the sauce?
The recipe uses 1/2 cup of heavy cream.
How much pasta should be prepared?
The recipe suggests using 1/2 lb of cooked spaghettini.
What is the total amount of clarified butter used?
A total of 2 tablespoons of clarified butter is used, divided into two stages.
Can I use regular salt for the mushrooms?
The recipe suggests using a pinch of sea salt when sautéing the mushrooms.
How long do the mushrooms and shallots cook together?
The shallots cook for 1.5 minutes followed by the mushrooms for an additional 5 minutes.
Is the veal dried before pounding?
Yes, the instructions state to pat the veal cutlets dry before pounding them.
What is the purpose of the plastic wrap during prep?
Plastic wrap is used to line the cutting board and cover the meat to protect it while pounding with a meat mallet.