Veal Scallops Sauteed with Spinach& Capers

• 8 each veal cutlets
• 2 tablespoons olive oil
• 1 cup chicken broth
• 4 ounces spinach fresh, chopped
• 2 tablespoons capers
• 2 tablespoons lemon juice

1. Brush the veal with a thin film of olive oil (2 teaspoons total) and pound between 2 sheets of waxed or parchment paper until 18 inch thick.
2. Heat the remaining oil in a heavy skillet.
3. When the oil begins to smoke, add the veal and saute for 1 minute on each side, until browned and cooked through.
4. Remove to a platter and keep warm.
5. Deglaze the pan with the chicken stock.
6. Boil until reduced to 13 cup.
7. Add the spinach and cook until the spinach wilts.
8. Pour over veal.
9. Add the capers and lemon juice to the pan and cook 30 seconds.
10. Scatter over the veal and spinach.

veal cutlets, olive oil, chicken broth, capers, lemon juice

Taken from recipeland.com/recipe/v/veal-scallops-sauteed-spinach-a-36168 (may not work)