Crispy Veal Florentine with Creamed Spinach, Roasted Mushrooms & Fried Kale
MAKES 4 SERVINGS
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WINE PAIRING | |
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Badia a Coltibuono Chianti Classico |
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There are many versions to the story of why French cuisine attaches “Florentine” to any dish involving spinach. It’s generally agreed that Florence-born Catherine de Medici introduced her favorite Mediterranean green to France when she married its future king, though when and how is a matter of dispute. The other key ingredient to a Florentine-style preparation is Mornay sauce, a classic bechamel enriched with cheese. Here we blur the lines a bit, combining spinach, cream, crème fraiche and two cheeses into one glorious accompaniment for petite, pan-fried veal chops and roasted mushrooms.
INGREDIENTS
- 2 Petite Veal Racks
- All-purpose flour
- Canola Oil
- Kosher salt
- Freshly ground black pepper
- 4-6 lacinato kale leaves, stems removed, for garnish
- For the mushrooms:
- 2lbs button or cremini mushrooms, washed, trimmed, and quartered
- 1/4 cup extra-virgin olive oil
- 8 to 12 thyme sprigs (optional)
- For the creamed spinach:
- 3 tbs unsalted butter
- 1 tsp chopped garlic
- ¼ tsp chili flake
- 4 oz white wine
- 1 cup heavy cream
- ½ cup crème fraiche
- ½ cup cream cheese
- 1 cup shredded mozzarella
- 1 lemon, zested and juiced
- 1 cup blanched spinach
DIRECTIONS
- Roast the mushrooms:
1
With the oven rack in the center position, preheat the oven to 375°F. Toss mushrooms with olive oil, salt, and pepper. Spread them in an even layer on a foil-lined rimmed sheet pan. Scatter thyme sprigs on top, if using. Roast about 15 minutes to allow the mushrooms to release their liquid. Carefully tip out the liquid that has accumulated. (Discard it or reserve it for another use.) Return the mushrooms to the oven and continue roasting about 30 minutes more, until they are tender and brown. Discard thyme. Keep warm until ready to serve.
- Prepare the veal chops:
2
Cut veal racks into individual chops. Using a meat mallet, pound cutlets into thin long chops. Season with salt and pepper, and dredge in flour. Allow chops to rest for 30 minutes.
- Fry the kale:
3
In a large pot, heat 3 inches of canola oil to 325°F. Gently place each leaf of lacinato kale in the oil without crowding. Using tongs or a spider, press kale leaves into the oil. Fry on one side for 20 seconds then flip them to the other side. Fry until bright green and crispy. Remove from oil, season with salt, and set aside until ready to plate.
- Make the creamed spinach:
4
In a medium size pot over medium heat, melt the butter. Add garlic and chili flake and cook over low heat till aromatic, about 1-2 minutes. Add the white wine and cook until it reduces by half. When the wine is reduced, add cream, crème fraiche and cream cheese. Adjust the heat to medium low and stir often to prevent scorching. Once the cream cheese is fully incorporated and the mixture is warm, slowly add the mozzarella. Once the cheese has melted, add the blanched spinach. Season with lemon juice, lemon zest, salt, and pepper to taste. Keep warm and serve within 30 minutes.
- Cook the veal:
5
In a large, deep sauté pan, pour canola oil to a half-inch depth. Heat oil to 325°F. Working in batches, add as many veal chops to the pan as can fit without crowding. Cook for about 2.5 minutes per side. When they reach an internal temperature of 130°F move them to a platter or a baking sheet and loosely cover while you repeat with the remaining veal chops. If necessary, add more oil to the skillet, making sure to bring it back up to 325°F. before adding more chops.
- To serve:
6
Spoon creamed spinach onto each plate. Arrange the chops and mushrooms over the spinach. Garnish with fried kale leaves.