Directions:
- Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
- Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
- Cooks' note: Anchovy butter can be made 3 days ahead and chilled, covered. Soften before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.43 Kcal (2338 kJ) | ||
| Calories from fat | 414.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.05g | 71% | |
|---|---|---|---|
| Cholesterol | 231.18mg | 77% | |
| Sodium | 1331.58mg | 55% | |
| Potassium | 453.81mg | 10% | |
| Total Carbs | 0.8g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 33.59g | 67% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 210.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 295.58 Kcal (1238 kJ) | ||
| Calories from fat | 219.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.37g | 71% | |
|---|---|---|---|
| Cholesterol | 122.36mg | 77% | |
| Sodium | 704.82mg | 55% | |
| Potassium | 240.21mg | 10% | |
| Total Carbs | 0.42g | 0% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 17.78g | 67% | |
| Vitamin C | 2.3mg | 7% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.4mg | 4% | |
| Calcium | 111.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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