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Veal Florentine


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  • 6 oz fresh spinach
  • Warm salted water
  • 6 Tbsp butter
  • 1 can (14.5oz) whole peeled tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 Tbsp tomato paste
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 4 veal cutlets, cut 3/8" thick (~4oz each)
  • 1 Tbsp olive oil
  • 4 slices mozzarella cheese


Servings 4


Step 1

Rinse spinach in large basin of warm salted water to remove sand; drain. Trim stems. Stack leaves; cut crosswise into coarse shreds. Place spinach with water that clings to leaves in medium saucepan over medium heat. Steam covered, stirring occasionally, until tender, about 4 minutes. Add 2 Tbsp of the butter; cook and stir uncovered until butter is absorbed. Remove spinach from pan. Reserve.

Press tomatoes and their liquid throu sieve into bowl; discard seeds. Heat 2 Tbsp of the remaining butter in medium saucepan over medium heat. Add garlic; saute 30 seconds. Add sieved tomatoes, the wine, 1/4 cup water, the tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper to pan. Heat to boiling; reduce heat to low. Simmer uncovered, stirring occasionally, 10 minutes. Remove from heat.

Mix flour and remaining 1/4 tsp salt and 1/8 tsp pepper in small bag. Pound veal cutlets until 1/4" or less thick. Pat dry with paper toweling. Shake one piece of veal at a time in seasoned flour in bag to coat evenly. Heat oil and remaining 2 Tbsp butter in large noncorrosive skillet over medium heat. Add veal to skillet; cook, turning once, until light brown, 2 to 3 minutes per side. Remove from heat. Spoon off excess fat. Top veal with reserved spinach, dividing evenly; top each with 1 slice of cheese.

Pour tomato sauce into skillet around veal; do not let sauce cover cheese. Lift edges of veal to let sauce flow under. Cook uncovered over medium heat until sauce is bubbly; reduce heat to very low. Barely simmer covered 8 minutes. Serve at once.


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