Veal Florentine

Recipe by Aimee67
READY IN: 45mins




  • 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).