Veal and Creamed Spinach (Courtesy Paula Deen)

• 4 -6 pieces veal scallopini
• 1 egg, beaten
• 20 butter flavored crackers, crushed (Ritz crackers recommended)
• 3 tablespoons olive oil
• 12 cup white wine
• 1 large onion, chopped into chunks
• 1 -2 garlic clove, minced (optional)
• 1 pinch crushed red pepper flakes (optional)
• 1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly
• 14 cup heavy cream (optional) or 14 cup half-and-half (optional)
• salt and pepper, to taste
• 2 green onions, chopped (garnish) (optional)
• 1 cup salt
• 14 cup black pepper
• 14 cup garlic powder

1. PREPARE HOUSE SEASONING:.
2. Mix ingredients together and keep in an airtight container.
3. Can keep up to 6 months.
4. PREPARE VEAL & SPINACH:.
5. Between a couple sheets of waxed paper, pound veal into 1/4-inch thick slices.
6. Beat egg with House Seasoning and pinch of red pepper flakes, if using.
7. Dip veal in egg, then dip into Ritz cracker crumbs.
8. Saute the veal in heated oil for about 2 minutes on each side over medium heat.
9. Pour wine into pan & deglaze; cooking for another minute or two.
10. Remove veal, set aside, keeping warm.
11. Add chopped onion, fresh spinach, and minced garlic to pan and saute until spinach is done, 2 to 3 minutes (DON'T OVERCOOK)
12. Add cream, if using, and continue to saute for 1 more minute or until hot.
13. Season with salt and pepper.
14. Pour creamed spinach onto platter & place veal on bed of spinach.
15. Serve with orzo and a salad of sliced tomatoes.
16. Enjoy!

veal scallopini, egg, butter, olive oil, white wine, onion, garlic, red pepper, fresh spinach, heavy cream, salt, green onions, salt, black pepper, garlic

Taken from www.food.com/recipe/veal-and-creamed-spinach-courtesy-paula-deen-208301 (may not work)