Best 2 Veal And Creamed Spinach Recipes

Indulge in a culinary journey with our exquisite Veal and Creamed Spinach recipe, a harmonious blend of tender veal and velvety creamed spinach. This classic dish is elevated with a rich sauce made from white wine, chicken broth, and cream, creating a symphony of flavors that will tantalize your taste buds. Accompany this main course with our delectable Broiled Tomatoes and Mushrooms, a vibrant side dish bursting with umami flavors and enhanced by a hint of garlic and herbs. For a refreshing contrast, our Cucumber Salad with Lemon-Dill Dressing offers a crisp and tangy complement, while our Creamy Mashed Potatoes provide a comforting and indulgent touch. Conclude your culinary adventure with our sinfully delicious Chocolate Mousse, a light and airy dessert that will leave you craving more.

Here are our top 2 tried and tested recipes!

VEAL AND CREAMED SPINACH

Veal and Creamed Spinach image

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

4 to 6 veal scallopini
1 egg, beaten
1 teaspoon House Seasoning (see page 325)
1 sleeve from one 16-ounce box Ritz crackers, crushed
3 tablespoons olive oil
1/2 cup white wine
1 large onion, chopped
1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
1/4 cup heavy cream (optional)
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.

VEAL AND CREAMED SPINACH (COURTESY PAULA DEEN)

Veal and Creamed Spinach (Courtesy Paula Deen) image

Was watching this being made on TV and I had to have the recipe and post it, too. It looked absolutely fantastic! I was drooling as I was watching Paula prepare this mouth watering dish! From Paula's Home Cooking, Episode: Winter Warmers. Wouldn't it be wonderful with a little minced garlic and a pinch of crushed red pepper flakes? Yes it was, we made this for lunch today and it was awesome!

Provided by Manami

Categories Veal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 -6 pieces veal scallopini
1 egg, beaten
20 butter flavored crackers, crushed (Ritz crackers recommended)
3 tablespoons olive oil
1/2 cup white wine
1 large onion, chopped into chunks
1 -2 garlic clove, minced (optional)
1 pinch crushed red pepper flakes (optional)
1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
1/4 cup heavy cream (optional) or 1/4 cup half-and-half (optional)
salt and pepper, to taste
2 green onions, chopped (garnish) (optional)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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!

Nutrition Facts : Calories 311.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 52.9, Sodium 28555.1, Carbohydrate 30.1, Fiber 5.2, Sugar 4.8, Protein 8

Tips:

For the best results, use high-quality veal cutlets. Look for veal that is pale pink in color and has a fine grain.
To ensure that the veal is cooked evenly, pound it to an even thickness before cooking.
If you don't have a meat mallet, you can use a rolling pin to pound the veal.
When dredging the veal cutlets, be sure to coat them evenly in flour. This will help to prevent the veal from sticking to the pan.
Use a large skillet to cook the veal cutlets. This will help to prevent the veal from overcrowding and ensure that it cooks evenly.
Cook the veal cutlets over medium heat. This will help to prevent the veal from burning.
Once the veal cutlets are cooked through, remove them from the skillet and set them aside.
To make the creamed spinach, start by melting butter in a large saucepan. Then, add the shallots and cook them until they are softened.
Add the spinach to the saucepan and cook it until it is wilted. This will take about 2-3 minutes.
Stir in the heavy cream, salt, pepper, and nutmeg. Bring the mixture to a simmer and cook it for 5 minutes.
Serve the veal cutlets with the creamed spinach.

Conclusion:

Veal and creamed spinach is a classic dish that is both delicious and elegant. This recipe is a great way to cook veal cutlets, and the creamed spinach is the perfect accompaniment. This dish is sure to impress your guests, and it's also a great way to use up leftover veal.