Servings: 4 to 6 servings
Prep Time: 20 min
Cook Time: 8 min
Salt and pepper, to taste
1/4 cup heavy cream (optional)
1 large onion, chopped
1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
3 tablespoon olive oil
1/2 cup white wine
1 sleeve from one (16-ounce) box Ritz, crackers, crushed
1 teaspoon Paula Deen House Seasoning
1 egg, beaten
4-6 veal scallopini
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. Saute 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 saute until spinach is done, 2 to 3 minutes (don’t overcook). Add cream and continue to saute 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.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!