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 at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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