Between sheets of waxed paper, pound veal into 1/4-inch thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Saute in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another 1 to 2 minutes. Remove veal. Add chopped onion and fresh spinach to pan and saute until spinach is done, 2 to 3 minutes (don't overcook). Add cream, if using, and continue to saute for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Garnish as you wish and serve from the platter at the table. If you're looking to cut back on calories, don't add the cream.
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen