Baked spinach-and-cheese-stuffed veal cutlets

By Grandmax4

— From "Elegant Irish Cooking" by Noel C. Cullen (Lebhar-Friedman, 2001). Makes 4 servings.

Ingredients

• 1 cup fresh spinach leaves, washed and stemmed
• 1 egg, lightly beaten
• 2 tablespoons Dijon mustard
• 1 clove garlic, crushed
• 4 tablespoons grated Parmesan cheese
• Salt and ground pepper to taste
• 1 tablespoon all-purpose flour
• 4 (4-ounce) veal cutlets
• 3 tablespoons olive oil
• 1 finely diced shallot
• 2 tablespoons butter
• 1/2 cup port wine
• 2 1/2 cups beef stock
• 1 tablespoon chopped chives
• 1 cup fresh spinach leaves, washed and stemmed

Details

Adapted from nj.com

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Blanch spinach leaves in boiling salted water, about 10 seconds. Rinse in ice cold water, drain, and squeeze out all excess moisture.

3. Chop spinach and combine in a bowl with the egg and the mustard, garlic, cheese, salt, and pepper.

4. Flatten cutlets between plastic sheets and pound until about 1/4-inch thick. Spread spinach mixture about 1/4-inch thick over one side of the veal. Carefully roll veal. Use toothpicks or butcher's string to secure. Lightly dust with flour, and season with salt and pepper. Sear over high heat in a skillet with olive oil, making sure to seal the seam.

5. Place veal on a small roasting pan, place in a preheated oven, and roast 6-8 minutes. Allow to relax, 2 minutes, in a warm place. Remove the toothpicks.

6. In a medium saucepan, over low heat, sauté the shallot in butter. Add port and reduce by half. Add beef stock, and reduce to a smooth consistency. Season to taste and strain.

7. Pour sauce in the center of a warmed plate. Slice the veal at an angle, about 1/4-inch thick, and arrange neatly on top of the sauce. Garnish with chives.