Veal Florentine

Name: Veal Florentine
Yield: Serves Four
Ingredients: 65 g/2½ oz butter; 4 small veal escalopes, beaten thin; 450 g/1 lb fresh or 1 (142-g/5-oz) packet frozen leaf spinach; 450 g/1 lb fresh or 1 (142-g/5-oz) packet frozen leaf spinach; 1 clove garlic, crushed; 225 g/8 oz tomatoes, peeled and sliced; 25 g/1 oz plain flour; 450 ml/¾ pint creamy milk; salt and freshly ground black pepper; salt and freshly ground black pepper; 65 g/2½ oz Gruyère cheese, grated; 1 tablespoon fresh breadcrumbs

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

65 g/2½ oz butter
4 small veal escalopes, beaten thin

Main course

Method

Melt 25 g/1 oz of the butter in a frying pan and in it quickly brown the veal on both sides. Lift out the slices and put them on a plate. Fry the crushed garlic in the pan for half a minute or so and