Veal Cutlets with Ricotta Cheese and Spinach
Ricotta is a rich fresh cheese, with 3.8 carbohydrates per ½ cup. It is slightly grainy, but smoother and a touch sweeter than cottage cheese.
SERVES 2
INGREDIENTS
- ¾ pound veal scaloppini (pounded veal cutlets)
- 2 eggs beaten with a pinch of salt and pepper
- 2 tablespoons butter
- 10 ounces frozen chopped spinach, thawed, drained, and moisture squeezed out
- 2 cloves garlic, minced
- Salt and pepper to taste
- ½ cup ricotta cheese
- 3 tablespoons sour cream
- Pinch of freshly grated nutmeg
- 1 tablespoon freshly grated Parmesan cheese, plus extra for garnish
Soak the veal in the beaten egg for 30 minutes.
Melt the butter in a large sauté pan over medium-high heat; sauté the spinach and garlic, uncovered, for about 3–5 minutes. Season with salt and pepper. Remove the spinach from skillet and set aside.
Preheat the oven to 375°F.
In a large nonstick skillet over low heat, add ½ of the veal slices 1 at a time; cook just long enough to set the egg coating on both sides. Remove the slices as they are done and place in a 2-quart ovenproof casserole dish.
Put the ricotta and sour cream in a food processor (or a blender) with a pinch of nutmeg, salt and pepper, and the grated Parmesan; blend until smooth. Spread ½ of the cheese mixture over the veal with the back of a spoon. Layer ½ cup of the spinach on top.
Cook the rest of the scaloppini and layer it on top of the spinach in the casserole dish. Layer the other ½ cup spinach and spread the rest of the cheese on top. Bake for about 30 minutes, or until the cheese topping is set. Cut and serve like a lasagna, or scoop with a large spoon. Sprinkle a little Parmesan cheese on top to garnish.
Nutrition Information
Calories: 800 | Carbohydrates: 13g | Fat: 60g | Sodium: 910mg | Fiber: 5g
Thawing Spinach
Frozen chopped spinach and frozen cut-leaf spinach both contain a lot of water. If the recipe calls for draining the spinach, take time to do it properly or the recipe will be ruined. Thaw the spinach, then place it in a colander and squeeze with your hands. Then wrap the spinach in a kitchen towel and twist to remove the last bits of moisture.
