Veal Florentine

• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon hot paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper (or to taste)
• 4 veal cutlets (flatten down to 1/2-inch thick)
• 2 tablespoons clarified butter, divided
• 2 tablespoons olive oil, divided
• 1/2 cup shallot, finely chopped
• 8 ounces button mushrooms, sliced
• 1 pinch sea salt
• 1/2 tablespoon lemon zest
• 2 garlic cloves, pressed
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon butter
• 10 ounces Baby Spinach
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/2 tablespoon parsley, chopped (for garnish)
• 1/2 lb spaghettini, cooked

1. In a re-sealable bag, combine flour, paprika, garlic salt and black pepper; set aside. Pat dry veal and place it on a cutting board lined with plastic wrap. Place another cling film over the meat and pound down to 1/2-inch thick using a meat mallet. Place one cutlet at a time in flour mixture; shake off excess flour, transfer to a plate while dredging the others.
2. Preheat oven to 375u0b0F. In a large skillet over medium high-heat, add 1 tablespoons clarified butter and 1 tablespoons oil. When hot, working in batches, put in couple veal cutlets; sear them 1 1/2 minutes per side. Transfer cutlets in a 9x13 baking dish lightly greased.
3. When cutlets are all done, in the same skillet, add another tablespoons clarified butter and 1 tablespoons oil. Add shallots and saute for 1 1/2 minutes. Add mushrooms and sprinkle a pinch ground sea salt; cook until golden brown, about 5 minutes. 3 minutes after mushrooms are sauteing, add lemon zest; continue cooking the ingredients. Add garlic and saute for 1 minute. Pour in wine and half-and-half; stir and simmer for 5 minutes.
4. Meanwhile, in a large pot over medium-high heat, add butter and when melted, add spinach, stir well and cover for 30 seconds. Stir again and cover; this shouldn't take more than 1 1/2 minutes to wilt spinach. Transfer to a colander to drain.
5. In a bowl, combine parmesan and mozzarella cheese; mix well.
6. To assemble the dish, spoon sauce over cutlets and top with spinach. Sprinkle with cheese mixture and chopped parsley. Transfer to preheated oven and cook for 10-15 minutes or until the internal temperature reaches 165u0b0F and cheese is lightly browned. Serve over spaghettini. Makes 4 servings.

flour, hot paprika, garlic salt, black pepper, veal cutlets, clarified butter, olive oil, shallot, button mushrooms, salt, lemon zest, garlic, white wine, heavy cream, butter, spinach, parmesan cheese, mozzarella cheese, parsley, spaghettini

Taken from www.food.com/recipe/veal-florentine-538172 (may not work)