Veal Florentine Recipe

Name: Veal Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen spinach; 5 tablespoons butter (divided); 1 (15 ounce) can tomato sauce; 2 garlic cloves, minced; 1/4 cup dry white wine; 1/4 cup water; 1 tablespoon tomato paste; 1/2 teaspoon sugar; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 4 -6 veal cutlets; 1 tablespoon olive oil; 4 -6 slices mozzarella cheese

Servings: persons

10 ounces frozen spinach
5 tablespoons butter (divided)
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup water
1 tablespoon tomato paste
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 -6 veal cutlets
1 tablespoon olive oil
4 -6 slices mozzarella cheese

1
Cook spinach according to package directions.
2
Drain well and toss with 1 tablespoon of butter; set aside.
3
Heat 2 tablespoons butter in medium sauce pan over medium heat.
4
Add minced garlic and cook for 30 seconds.
5
Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
6
Bring to a boil then reduce heat to medium-low.
7
Simmer uncovered for 10 minutes, stirring occasionally.
8
Remove from heat and set aside.
9
Mix flour and remaining salt and pepper in a large zip-top bag.
10
Pound veal until 1/4 inch thick.
11
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
12
Heat oil and 2 tablespoons of butter in large skillet over medium heat.
13
Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
14
Remove from heat.
15
Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
16
Top each with a slice of cheese.
17
Add sauce to skillet; do not let sauce cover cheese.
18
Lift edges of veal to allow sauce to flow under.
19
Heat at medium high heat, until sauce is bubbly.
20
Reduce heat to medium low.
21
Simmer covered 8 minutes.
22
Serve immediately.
23
(I serve this over cooked angel hair pasta).

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 ounces frozen spinach, 5 tablespoons butter (divided), 1 (15 ounce) can tomato sauce, 2 garlic cloves, minced, and more.

Yes, Veal Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions