Italian Beef Florentine

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
4. Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
5. 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.