This version of Beef Florentine used chuck patties instead of steak, which makes it easy and quick to prepare. It goes well with a fresh salad and garlic bread or rolls.
- 1⁄4 cup flour
- 2 eggs
- 1 1⁄2 cups panko breadcrumbs
- 2 teaspoons italian seasoning
- 1⁄8 teaspoon onion powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 4 beef chuck, patties (about one pound)
- 3 tablespoons olive oil
- 1 1⁄2 ounces garlic and herb sauce mix (1 packet, such as Knorr brand)
- 1 1⁄2 cups milk
- 2 tablespoons unsalted butter
- 2 cups baby spinach leaves (prepackaged)
- Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
- Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
- Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
- Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
- Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.
Absolutely wonderful and SO enjoyed for lunch today! I used 100% Charolais beef patties, great quality beef and local to me. I did not have any of the sauce you mentioned, so I added Boursin cheese to my spinach and it was wonderful. I had extra crumbs so I pan fried a few beefsteak tomatoes to serve with this coated in the crumbs! LOVED the flavours and especially the crumb coating............topped this off with a sprinkling of parmesan cheese. Made for Make MY Recipe #11 and VERY much enjoyed! Thanks TT! FT:-) PS: I made extra spinach which we had as a veggie.