VEAL FLORENTINE

Submitted by clubfoody

"Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party... VIDEO https://www.youtube.com/watch?v=w8CYSeNcxbA"

 

• Ready In: 50mins
• Ingredients: 20
• Serves: 4

ingredients

• 1⁄2 cup unbleached all-purpose flour
• 1⁄2 teaspoon hot paprika
• 1⁄2 teaspoon garlic salt
• 1⁄2 teaspoon black pepper (or to taste)
• 4 veal cutlets (flatten down to 1/2-inch thick)
• 2 tablespoons clarified butter, divided
• 2 tablespoons olive oil, divided
• 1⁄2 cup shallot, finely chopped
• 8 ounces button mushrooms, sliced
• 1 pinch sea salt
• 1⁄2 tablespoon lemon zest
• 2 garlic cloves, pressed
• 1⁄4 cup dry white wine
• 1⁄2 cup heavy cream
• 1 tablespoon butter
• 10 ounces Baby Spinach
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup mozzarella cheese, grated
• 1⁄2 tablespoon parsley, chopped (for garnish)
• 1⁄2 lb spaghettini, cooked

directions

1. In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to ½-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
2. Preheat oven to 375ºF. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
3. When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and sauté for 1 ½ minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sautéing, add lemon zest; continue cooking the ingredients. Add garlic and sauté for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
4. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn’t take more than 1 ½ minutes to wilt spinach. Transfer to a colander to drain.
5. In a bowl, combine parmesan and mozzarella cheese; mix well.
6. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165ºF and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.