Veal Florentine
Delight your taste buds with the elegance of Veal Florentine—a classic Italian-inspired dish that balances tender veal cutlets with a rich, creamy white wine sauce and garlicky Parmesan spinach. This refined recipe features perfectly pan-seared veal, simmered in a luxurious sauce infused with heavy cream, fresh lemon juice, and a splash of white wine for depth. The sautéed spinach, delicately seasoned with nutmeg and melted Parmesan, adds a flavorful, nutritious base to each plate. With just 40 minutes from start to finish, this dish is ideal for impressing guests or elevating your weeknight dinner. Serve it with a crusty loaf of bread or a side of buttery mashed potatoes to soak up every velvety drop of sauce. Try this Veal Florentine recipe today for the ultimate combination of sophistication and comfort.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 0.5 cup white wine
- 0.75 cup heavy cream
- 1 tablespoon fresh lemon juice
- 10 ounces fresh spinach
- 2 cloves, minced garlic
- 0.25 cup, grated Parmesan cheese
- 0.125 teaspoon nutmeg
Instructions
Season the veal cutlets on both sides with salt and black pepper.
Dredge the cutlets lightly in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Cook the veal cutlets for about 2-3 minutes per side until golden brown and just cooked through. Remove them from the skillet and set aside on a plate.
In the same skillet, add the finely chopped shallot. Sauté for 1-2 minutes until softened.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream and lemon juice, cooking for another 2-3 minutes. Season the sauce with a pinch of salt and black pepper to taste.
Reduce the heat to low and return the veal cutlets to the skillet. Spoon the sauce over the veal and let it warm through for 2 minutes.
In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the Parmesan cheese and a pinch of nutmeg. Season with salt and pepper to taste.
To serve, divide the sautéed spinach among 4 plates. Place a veal cutlet on top of each and spoon the creamy sauce over the veal.
Garnish with additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.9 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
