Cotoletta di Vitello alle Manforle Serves 4

To prepare puree, place pears in saucepan and add just enough water to cover. Add salt and pepper. Bring to a boil over high heat and cook just until the pears are easily pierced w a knife (7-10 min). Remove w slotted spoon, cut into quarters and core, then cube. Transfer to a food processor ; add spinach and puree until smooth. Before serving, transfer puree to a saucepan, stir in 1T butter, season and warm. To prepare cutlets, pour egg whites into a large, flat dish and beat lightly. In another dish, combine bread crumbs, parsley, lemon zest , almonds, salt and pepper. Dip half the cutlets, one at a time, into egg whites, then into crumbs, coating well. In a very large skillet, heat 2 oz butter over high heat. When it is very hot, but not browned, slide in the cutlets, one at a time. cook until golden brown on one side (2-3 min), then turn and cook the second side until browned. Repeat process w remaining cutlets, adding the rest of the butter. Serve at once with the puree.

Pears 2 Anjou or Bartlett, ripe, peeled
Salt
Pepper
Spinach 1 lb, washed, stemmed, blanched
Butter 5 oz, unsalted
Veal 4 cutlets @3-3.5 oz, pounded thin
Egg White 3
Crumbs, Bread 1 c dried
Parsley 0.5 c flat leaf, chopped
Lemon Zest 1 lemon
Nuts, Almonds, slivered 0.5 c toasted, chopped