Real Recipes From Real Home Cooks ®

veal florentine

Recipe by
Francine Lizotte
Surrey South, BC

Moist, tender and flavorful, this is an elegant dish you will enjoy at your next dinner party...

yield 4 servings
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For veal florentine

  • 1/2 c
    unbleached all-purpose flour
  • 1/2 tsp
    hot paprika
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 4 lg
    veal cutlets, flatten down to 1/2-inch thick
  • 2 Tbsp
    clarified butter, divided
  • 2 Tbsp
    olive oil, divided
  • 1/2 c
    shallots, finely chopped
  • 8 oz
    button mushrooms, sliced
  • 1 pinch
    ground himalayan sea salt
  • 1/2 Tbsp
    lemon zest
  • 2 lg
    cloves garlic, pressed
  • 1/4 c
    dry white wine
  • 1/2 c
    35% heavy cream
  • 1 Tbsp
  • 10 oz
    fresh baby spinach
  • 1/2 c
    parmesan cheese, grated
  • 1/2 c
    mozzarella cheese, grated
  • 1/2 Tbsp
    fresh chopped parsley, for garnish
  • 1/2 lb
    spaghettini, cooked and drained

How To Make veal florentine

  • 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 tbsp. clarified butter and 1 tbsp. oil. When hot, working in batches, put in couple veal cutlets; sear them 1 ½ minutes per side. Transfer cutlets in a 9x13-inch baking dish lightly greased.
  • 3
    When cutlets are all done, in the same skillet, add another tbsp. clarified butter and 1 tbsp. 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 sautéed, 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
  • 7
    To view this recipe on YouTube, click on this link >>>>