Fine dining restaurant quality Veal and Crab Florentine makes a great elegant dinner you can make easily at home!
Calories: 551 kcal
thin veal cutlets
fresh baby spinach
(or 16 ounces frozen, thawed and drained)
fresh or refrigerated crab meat
(claw or jumbo)
salt and pepper,
to taste, for seasoning the crab,spinach, and tomatoes
all-purpose white flour
enough to coat the bottom of the pan
(or 1 tablespoon fresh)
small pinch black pepper
Thaw the spinach in a colander and squeeze as much water as possible out of it. Pick through the crab for shells. In a medium bowl combine the spinach and diced tomatoes, fold in the crab. Season to taste with salt and pepper.
In a shallow bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each piece of veal in the flour. Heat the olive oil in a large frying pan over medium-low heat. Brown the veal in the oil for about 3 minutes on each side, until lightly browned. Remove from the pan to a plate. Add the beef stock, parsley, garlic powder, and pepper to the pan, scraping up any browned bits from the bottom of the pan. Add the veal back to the pan, cover and simmer gently for 10 minutes, turning once or twice.
Melt the butter in a separate pan, add the crab mixture and cook, stirring occasionally, until heated through.
Divide the veal between plates, top evenly with the crab, spinach, tomatoes, and a small amount of the broth. Serve hot.
Veal and Crab Florentine
Amount Per Serving
Calories from Fat 243
% Daily Value*
Saturated Fat 10g63%
Vitamin A 3690IU74%
Vitamin C 20.8mg25%
* Percent Daily Values are based on a 2000 calorie diet.