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Vitello Fiorentina
[Veal Florentine]

From Jasper's Kitchen Cookbook, by Jasper J. Mirabile Jr.

This veal dish is prepared in the Florentine style. The creamed spinach is also delicious on its own. You can substitute a boneless pork chop, pounded thin, for the veal.


1/2 cup olive oil
8 ounces veal leg slices, pounded thin
all-purpose flour, for dredging
1/3 cup white wine
Juice of 2 lemons
2 tablespoons butter
Pinch of dried tarragon
Salt and freshly ground black pepper
1/2 cup creamed spinach
2 to 3 ounces Fontina cheese, thinly sliced


Heat the olive oil in a large skillet over medium heat. Dredge the veal in the flour and sauté for 2 to 3 minutes on each side.

Add the wine, lemon juice, butter, and tarragon and season with salt and pepper.

Top each veal slice with creamed spinach and Fontina cheese. Place the lid on the pan and cook for 3 minutes, or until the cheese melts. Serve the veal on a platter with the sauce drizzled on top.

Yield: Serves 2

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