1

Pound the scaloppine ¼" thick with a meat mallet. Set aside. Combine the cream, mustard and sour cream in a small saucepan. Cook over low heat until heated through, whisking constantly. Set aside and keep warm.

2

Mix flour and 2 t. Creole seasoning in a shallow dish. Coat the veal with the flour mixture. Heat 2 T. olive oil in a skillet over medium-high heat until hot. Add 2 scaloppine to the skillet. Cook for 1 minute or until firm. Remove to a platter and cover loosely with foil. Keep in a warm oven.

3

Continue with the remaining olive oil and veal. Drain skillet when all veal is cooked. Add butter, 1½ t. olive oil and sesame seeds. Cook for 2 minutes or until seeds are lightly browned, stirring constantly. Stir in 2 t. Creole seasoning. Cook for 2 minutes, stirring constantly. Add chicken broth and spinach. Cook for 5 minutes, or until almost dry, stirring constantly. Ladle ¼ cup of warm mustard sauce onto each dinner plate. Spoon the spinach mixture onto the sauce and top with the veal.