Veal Cutlets And Spinach With Warm Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Veal | 4 | Servings | |
INGREDIENTS
| 5 | oz | Spinach, bag |
| 1 | Lemon | |
| 1 | lb | Veal cutlet, 1/4" thick |
| Salt, to taste | ||
| Pepper, black to taste | ||
| Margarine | ||
| 1 | Onion, minced | |
| 2 | T | White wine vinegar |
| 1/2 | t | Sugar |
| 1/2 | t | Chicken bouillon |
| 1/4 | t | 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 tablespoon 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, wight@odc.net
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 236
Total Fat: 26.6g
Cholesterol: 88.5mg
Sodium: 585.2mg
Potassium: 572.3mg
Carbohydrates: 4.8g
Fiber: 1.7g
Sugar: 1.5g
Protein: 25.7g