This recipe for veal cutlets adds spinach and tomato sauce. Some delicate pasta is the ideal food to serve on the side. Try serving it with a butter and herb angel hair pasta and an edible flower salad.
Over medium heat, place spinach in large saucepan. Cover and allow to steam for 4 minutes, until tender, stirring only occasionally. Add 1 tablespoon of the butter. Cook and stir until butter is absorbed. Remove from the pan and set aside
heat 1 tablespoon butter in medium saucepan, medium heat, until melted and is bubbling. Add the garlic and cook 30 seconds (stirring constantly). Press the whole peeled tomatoes including juice through sieve into garlic mix, discarding the seeds. Add wine, water, tomato paste, sugar, salt and pepper, to taste, into tomato mixture. Bring just to a boil, reduce heat to low. Simmer, uncovered, for about 10 minutes, stirring only occasionally. Remove from heat and set aside.
Mix flour, pinch of salt and pepper in small resealable plastic food storage bag. Use a meat mallet to pound veal into an 1/4-inch thickness. Pat veal dry with paper towels. place veal into the bag with the flour, shake well to coat evenly
Heat oil and the remaining 1 tablespoon of butter in a large skillet over medium heat until it begins to bubble. Place veal into the skillet. Cook 2 to 3 minutes per side until light brown. Remove from heat and spoon off excess fat. Top veal with reserved spinach, then cheese. Keep the veal in the pan
Pour the tomato mixture into skillet, lift the edges of the veal to allow the sauce to flow under. Cook over low heat until the sauce begins to bubble. Cover. Simmer until heated through, about 8 minutes. Serve with pasta and edible flower salad.
