Veal Florentine - cooking recipe

Ingredients

1 lb. veal cutlets
1 c. flour
4 eggs
2 tsp. grated Parmesan cheese
1/2 tsp. chopped fresh parsley
1 c. white wine
2 lemons
2 lb. spinach, precooked

Preparation

Pound or flatten veal.
Dredge in flour.
Make egg batter with eggs, grated cheese and parsley.
Dip cutlets in egg batter and panfry.
Remove meat from pan. Add white wine and juice of lemons. Add precooked spinach.