Prep 15 mins
Cook 30 mins
I have been making this recipe for my husband's birthday dinner for the last 15 years. This recipe truly stands on it's own merit and I don't recommend any changes. I originally got this recipe from a cookbook but have modified it over the years to make it simpler.
- 10 ounces frozen spinach
- 5 tablespoons butter (divided)
- 1 (15 ounce) can tomato sauce
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 1 tablespoon tomato paste
- 1⁄2 teaspoon sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup all-purpose flour
- 4 -6 veal cutlets
- 1 tablespoon olive oil
- 4 -6 slices mozzarella cheese
- Cook spinach according to package directions.
- Drain well and toss with 1 tablespoon of butter; set aside.
- Heat 2 tablespoons butter in medium sauce pan over medium heat.
- Add minced garlic and cook for 30 seconds.
- Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
- Bring to a boil then reduce heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Remove from heat and set aside.
- Mix flour and remaining salt and pepper in a large zip-top bag.
- Pound veal until 1/4 inch thick.
- Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
- Heat oil and 2 tablespoons of butter in large skillet over medium heat.
- Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
- Remove from heat.
- Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
- Top each with a slice of cheese.
- Add sauce to skillet; do not let sauce cover cheese.
- Lift edges of veal to allow sauce to flow under.
- Heat at medium high heat, until sauce is bubbly.
- Reduce heat to medium low.
- Simmer covered 8 minutes.
- Serve immediately.
- (I serve this over cooked angel hair pasta).
I added some sliced up prosciutto to the tomato sauce, but other than that, I stuck completely with this recipe and it was delicious! Thank you!