Veal and Creamed Spinach
By Paula DeenJUMP TO RECIPE
- salt, to taste
- black 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 tablespoons olive oil
- 1/2 cup white wine
- 1 sleeve buttery crackers, crushed
- 1 teaspoon Paula Deen House Seasoning
- 1 egg, beaten
- 4 to 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 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 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.