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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This version of Beef Florentine used chuck patties instead of steak, which makes it easy and quick to prepare. It goes well with a fresh salad and garlic bread or rolls. Ingredients:
1/4 cup flour |
2 eggs |
1 1/2 cups panko breadcrumbs |
2 teaspoons italian seasoning |
1/8 teaspoon onion powder |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
4 beef chuck, patties (about one pound) |
3 tablespoons olive oil |
1 1/2 ounces garlic and herb sauce mix (1 packet, such as knorr brand) |
1 1/2 cups milk |
2 tablespoons unsalted butter |
2 cups baby spinach leaves (prepackaged) |
Directions:
1. Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
2. Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
3. Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
4. Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
5. Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.
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