| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Veal |
4 |
Servings |
INGREDIENTS
| 5 |
oz |
Spinach, bag |
| 1 |
lg |
Lemon |
| 1 |
lb |
Veal cutlet; 1/4" thick |
|
|
Salt; to taste |
|
|
Pepper, black; to taste |
|
|
Margarine |
| 1 |
sm |
Onion; minced |
| 2 |
tb |
White wine vinegar |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Chicken bouillon |
| 1/4 |
ts |
Thyme, dried |
|
|
Steamed small red potatoes |
INSTRUCTIONS
Wash and tear spinach leaves; use to line platter. From lemon, grate one
ts peel, then squeeze enough juice to measure 1 tbsp.
Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt
and black pepper. In a 12" skillet over high heat, in two tablespoons hot
margarine, cook veal cutlets, a few at a time, until browned on both sides,
about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm.
Reduce heat to medium high. In same skillet,in drippings and one table-
spoon margarine, cook onion, stirring occasionally, until golden brown and
tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice,
grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup water;
over high heat, heat to boiling. Boil vinaigrette 1 minute.
To serve, arrange veal cutlets on spinach leaves on platter. Pour warm
vinaigrette over veal and spinach. Serve with small steamed red potatoes,
if desired.
Recipes sent to me from Bill, [email protected]
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