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VEAL FLORENTINE 
1 lb. veal scallops
Flour
Salt & pepper
2 tbsp. oil
12 oz. chopped fresh spinach or 10 oz. chopped frozen spinach
1/4" thick mozzarella cheese sliced
Parmesan cheese

Place veal between 2 pieces of waxed paper and pound until very thin. Dust each piece with flour, salt and pepper to taste. Brown veal in oil; remove to warm platter. Parboil fresh spinach or thaw, squeeze dry and heat frozen spinach. Place spinach on bottom of baking dish. Add the veal, top with cheese slices and sprinkle with Parmesan cheese. Bake at 450 degrees until the cheese melts.

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