Veal and Creamed Spinach

Name: Veal and Creamed Spinach
Yield: serves 4 to 6
Ingredients: 4 to 6 veal scallopini; 1 egg, beaten; 1 teaspoon House Seasoning (see page 325); 1 sleeve from one 16-ounce box Ritz crackers, crushed; 3 tablespoons olive oil; 1/2 cup white wine; 1 large onion, chopped; 1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly; 1/4 cup heavy cream (optional); Salt and pepper to taste

December 14, 2011

Recipe information

Yield
serves 4 to 6

Ingredients

4 to 6 veal scallopini

1 egg, beaten

1 teaspoon House Seasoning (see page 325)

1 sleeve from one 16-ounce box Ritz crackers, crushed

3 tablespoons olive oil

1/2 cup white wine

1 large onion, chopped

1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly

1/4 cup heavy cream (optional)

Salt and pepper to taste

Preparation

Between sheets of wax paper, pound veal into 1/4-inch-thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Sauté in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another minute or two. Remove veal. Add chopped onion and fresh spinach to pan and sauté until spinach is done, 2 to 3 minutes (don’t overcook). Add cream and continue to sauté for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Garnish as you wish and serve from the platter at the table. If you’re looking to cut back on calories, don’t add the cream.

Paula Deen's Kitchen Classics

TagsVeal Beef Meat Spinach Leafy Greens Vegetable Onion Root Vegetable Main Dinner Nut Free Saute Cookbooks

Recipe notes

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