RECIPES

Cut up the bread in little cubes and place them in a glass or china dish. Bake in a 350F. oven until brown and very crispy. This will take a while, up to 20 minutes. You should toss the croutons around once in a while, especially toward the end of the process. As I always say "things don't burn at the beginning."
Remove from the oven.
When the dish is still warm, but not very hot, add two tablespoons of the butter, the parsley and the garlic. Add a bit of salt and toss well to melt the butter. Keep the croutons in a dry spot.

Wash and shake the spinach leaves Remove the stems. Tear the leaves up coarsely.
Slice the shallots finely.
Season  the veal cutlets generously with salt and pepper.

Heat a non-stick frying pan on a medium-high fire. Melt two tablespoons of the butter, and, when it starts sizzling, place two cutlets in the pan. Cook on both sides and remove to a warm spot. Cook the other two cutlets and remove them as well.

Add the shallot and the nutmeg (not too much!) to the pan and cook for a minute or so, then add the spinach and toss around until just wilted.

To serve, place the veal on individual plates or on the serving platter. Add the juice that the veal released while waiting to the spinach pan. Heat very well. With tongs or a fork, fish out the spinach and place it on top of the meat, leaving the juice behind. Add the remaining 2 tablespoons butter to the pan and reduce the juice a bit if it is watery. Place the croutons and the walnuts on the spinach, and drizzle the piping hot juices on top.

Soak the raisins in the Marsala for a few hours. If you don't have time, microwave the soaking raisins for 30 seconds to hasten the process.

Season the chicken pieces generously with salt and pepper.

Heat a non-stick frying pan on a medium-high fire. Melt the butter, and, when it starts sizzling, place the chicken pieces in the pan. Cook on each side for about three minutes. The chicken will not be cooked through at this point. Remove the chicken to a plate, leaving butter and juice in the pan.

Add the shallot to the pan juices and cook a bit.

Add the raisins and wine and stir well until almost dry.

Add the cream, and when the cream starts boiling, reduce fire.

Return the chicken and any accumulated juices to the pan. Let simmer gently until the chicken is done and the sauce is thickened a bit. Correct the salt (there must be enough salt to counterbalance the sweetness of the wine). If, by the time the chicken is done, the sauce is too runny, you can remove the chicken and turn the fire up for a minute. But do not make the sauce overly thick and gluey. Throw in the walnuts and the parsley at the last minute.