Veal Florentine - cooking recipe

Ingredients

10 ounces frozen spinach
5 tablespoons butter (divided)
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup water
1 tablespoon tomato paste
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 -6 veal cutlets
1 tablespoon olive oil
4 -6 slices mozzarella cheese

Preparation

Cook spinach according to package directions.
Drain well and toss with 1 tablespoon of butter; set aside.
Heat 2 tablespoons butter in medium sauce pan over medium heat.
Add minced garlic and cook for 30 seconds.
Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
Bring to a boil then reduce heat to medium-low.
Simmer uncovered for 10 minutes, stirring occasionally.
Remove from heat and set aside.
Mix flour and remaining salt and pepper in a large zip-top bag.
Pound veal until 1/4 inch thick.
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
Heat oil and 2 tablespoons of butter in large skillet over medium heat.
Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
Remove from heat.
Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all).
Top each with a slice of cheese.
Add sauce to skillet; do not let sauce cover cheese.
Lift edges of veal to allow sauce to flow under.
Heat at medium high heat, until sauce is bubbly.
Reduce heat to medium low.
Simmer covered 8 minutes.
Serve immediately.
(I serve this over cooked angel hair pasta).