Veal And Creamed Spinach Courtesy Paula Deen Recipes

Steps:

• PREPARE HOUSE SEASONING:.
• Mix ingredients together and keep in an airtight container. Can keep up to 6 months.
• PREPARE VEAL & SPINACH:.
• Between a couple sheets of waxed paper, pound veal into 1/4-inch thick slices.
• Beat egg with House Seasoning and pinch of red pepper flakes, if using.
• Dip veal in egg, then dip into Ritz cracker crumbs.
• Saute the veal in heated oil for about 2 minutes on each side over medium heat.
• Pour wine into pan & deglaze; cooking for another minute or two.
• Remove veal, set aside, keeping warm.
• Add chopped onion, fresh spinach, and minced garlic to pan and saute until spinach is done, 2 to 3 minutes (DON'T OVERCOOK)
• Add cream, if using, and continue to saute for 1 more minute or until hot.
• Season with salt and pepper.
• Pour creamed spinach onto platter & place veal on bed of spinach.
• Serve with orzo and a salad of sliced tomatoes.
• Enjoy!

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Steps:

• 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.

Steps:

• In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
• Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through.
• Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.