1 Preheat the oven to 180 °C (gas mark 6).
2 Make sure the veal cutlets are well flattened before making a cut on each side of the escalope.
3 Season the cutlets with salt and pepper.
4 In a large pan heat the butter over medium heat and brown the cutlets on each side.
5 Meanwhile mix the Boursin Garlic & Herbs with parsley and 50ml of cream, add the breadcrumbs and mix until smooth.
6 Once browned remove the cutlets from the pan and put aside (save the juices).
7 Place the cutlets in a baking dish and smooth the creamy Boursin and breadcrumb mixture on each cutlet.
8 In the pan with the veal juices, sauté the shallots with the butter and add white wine.
9 Stir in the remaining cream and cook gently over a low heat.
10 Cover the veal cutlets with the creamy shallot mixture.
11 Place in the oven and cook for 10 minutes.
12 While the cutlets are cooking, cook the penne pasta in plenty of salted water for 10 minutes.
13 Wilt the spinach in a pan with the butter and season generously.
14 Combine the cooked pasta with the spinach mixture.
15 Serve the veal escalope with a generous helping of the creamy spinach penne and garnish with a sprinkle of parsley.
Recipe courtesy of Boursin Garlic & Herbs / Bertrand Simon