Veal Chop Cutlet Florentine Recipes

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VEAL FLORENTINE



Veal Florentine image

I have been making this recipe for my husband's birthday dinner for the last 15 years. This recipe truly stands on it's own merit and I don't recommend any changes. I originally got this recipe from a cookbook but have modified it over the years to make it simpler.

Provided by Aimee67

Categories     Veal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

10 ounces frozen spinach
5 tablespoons butter (divided)
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup water
1 tablespoon tomato paste
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 -6 veal cutlets
1 tablespoon olive oil
4 -6 slices mozzarella cheese

Steps:

  • Cook spinach according to package directions.
  • Drain well and toss with 1 tablespoon of butter; set aside.
  • Heat 2 tablespoons butter in medium sauce pan over medium heat.
  • Add minced garlic and cook for 30 seconds.
  • Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
  • Bring to a boil then reduce heat to medium-low.
  • Simmer uncovered for 10 minutes, stirring occasionally.
  • Remove from heat and set aside.
  • Mix flour and remaining salt and pepper in a large zip-top bag.
  • Pound veal until 1/4 inch thick.
  • Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
  • Heat oil and 2 tablespoons of butter in large skillet over medium heat.
  • Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
  • Remove from heat.
  • Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
  • Top each with a slice of cheese.
  • Add sauce to skillet; do not let sauce cover cheese.
  • Lift edges of veal to allow sauce to flow under.
  • Heat at medium high heat, until sauce is bubbly.
  • Reduce heat to medium low.
  • Simmer covered 8 minutes.
  • Serve immediately.
  • (I serve this over cooked angel hair pasta).

Nutrition Facts : Calories 350.8, Fat 25.2, SaturatedFat 13.7, Cholesterol 61, Sodium 1372, Carbohydrate 20.1, Fiber 4.5, Sugar 6.7, Protein 12.2

VEAL FLORENTINE



VEAL FLORENTINE image

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

Provided by CLUBFOODY

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • In a bowl, combine parmesan and mozzarella cheese; mix well.
  • 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.

Nutrition Facts : Calories 664.5, Fat 34.7, SaturatedFat 17.5, Cholesterol 85.7, Sodium 528.8, Carbohydrate 65.7, Fiber 4.7, Sugar 3.6, Protein 22.3

BROILED VEAL CHOP ALLA FIORENTINA



Broiled Veal Chop alla Fiorentina image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 2 servings

Number Of Ingredients 9

2 (3-inch thick) veal loin chops
2 garlic cloves, chopped
1 teaspoon rosemary
1 teaspoon sage
Pinch salt and pepper
2 ounces virgin olive oil
4 ounces (1 stick) butter
1 lemon, cut in half
Steamed vegetables, as an accompaniment

Steps:

  • Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
  • Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.

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