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Veal Florentine A La FromaggFrom the TV 7 Morning Show – January 28, 2005
1 – 1lb. package Veal Scallopine (thin sliced) ½ cup flour 1 tsp. salt 1 tsp. ground black pepper 1 tsp. paprika 1 tsp. garlic powder 1 tbsp. olive oil 1 tbsp. butter
In a 14” sauté pan, add the oil and butter and heat until bubbling. Combine the veal, flour, and spices. Add the veal to the pan and brown the veal on both sides.
For the Florentine: 2 tbsp. butter 1 cup of each: thin sliced onions, mushrooms and peppers 1 tsp. crushed red pepper 2/3 cup dry white wine ½ cup crumbled feta cheese ½ cup crumbled blue cheese ½ lb. fresh spinach, sliced thin 1 lb. cooked fettucine pasta ½ cup grated parmesan cheese In a 4 quart dutch oven, melt the butter over medium heat. Add the onions, mushrooms, peppers and crushed red peppers. Saute for four to five minutes and add the pasta and spinach. Saute for two to three minutes and add the wine, feta cheese, blue cheese and veal. Cook the dish for four to five minutes until cheese has coated the pasta. Remove to four serving plates and garnish with the parmesan cheese.
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