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
- 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.
- Heat the remaining oil in a heavy skillet.
- When the oil begins to smoke, add the veal and saute for 1 minute on each side, until browned and cooked through.
- Remove to a platter and keep warm.
- Deglaze the pan with the chicken stock.
- Boil until reduced to 13 cup.
- Add the spinach and cook until the spinach wilts.
- Pour over veal.
- Add the capers and lemon juice to the pan and cook 30 seconds.
- 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)