INGREDIENTS

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, wight@odc.net

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