Vincenzo’s Veal with Spinach
6 2-ounce scaloppines of veal
Salt and pepper to taste
2 tablespoons butter
2 tablespoons minced shallots
1/4 cup red wine
1/2 teaspoon dijon mustard
3/4 brown sauce of your choice (see following recipe)
3/4 teaspoon (or to taste) freshly ground black pepper
1/4 cup heavy cream, or substitute beef stock
1 1/2 tablespoons olive oil
1 cup spinach leaves
6 slices of roma tomatoes
Toss veal pieces in enough flour to coat (1 to 2 handfuls); sprinkle with salt and pepper. Heat butter in a large sauté pan set over medium-high heat. Allow butter to foam, but not scorch; when foam begins to subside, add veal pieces to the pan. Brown on both sides. Remove veal from pan and set aside.
Add shallots to pan and cook until they are soft and fragrant (about 1 minute). Add red wine to pan, and cook until it starts to boil. Add mustard, brown sauce (recipe follows), pepper, heavy cream (or beef stock) and additional salt to taste. Cover, reduce heat to medium-low and simmer for 5 minutes.
Meanwhile, in a separate pan, heat olive oil until it shimmers. Add spinach and roma tomatoes to pan. Cook until spinach begins to wilt at the edges (less than 1 minute). Place 1 slice of tomato and a little spinach on each piece of veal (3 pieces on each plate), then top with hot sauce. Serve immediately.