Veal Cutlets with Spinach and Paprika Sauce

• 2 tablespoons (1/4 stick) butter
• 1 10-ounce package frozen leaf spinach, thawed, drained
• 2 5-ounce 1/4-inch-thick veal cutlets
• 1/4 cup finely chopped onion
• 1 1/2 teaspoons sweet paprika
• 1/4 cup dry white wine
• 1/2 cup low-salt chicken broth
• 1/4 cup whipping cream

1. Preheat oven to 200F.
2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
3. Add spinach and stir until heated through, about 2 minutes.
4. Season to taste with salt and pepper.
5. Divide spinach between plates.
6. Cover plates with foil and place in preheated oven to keep warm.
7. Melt remaining 1 tablespoon butter in same skillet over medium-high heat.
8. Season veal with salt and pepper.
9. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side.
10. Place veal atop spinach; cover with foil.
11. return plates to oven to keep warm.
12. Add onion to same skillet and saute over medium heat until tender, about 3 minutes.
13. Stir in paprika and cook 1 minute.
14. Pour in wine and reduce to glaze, about 4 minutes.
15. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes.
16. Stir in cream.
17. Boil until reduced to sauce consistency, about 1 minute.
18. Pour sauce over veal and serve immediately.

butter, veal cutlets, onion, sweet paprika, white wine, lowsalt chicken broth, whipping cream

Taken from www.epicurious.com/recipes/food/views/veal-cutlets-with-spinach-and-paprika-sauce-91 (may not work)