| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 8 | Two to three oz veal | |
| scallops | ||
| 2 | T | Olive oil |
| 1 | c | Chicken stock |
| 4 | oz | Fresh spinach, chopped |
| 2 | T | Capers |
| 2 | T | Lemon juice |
INSTRUCTIONS
Brush the veal with a thin film of olive oil (2 teaspoons total) and pound between 2 sheets of waxed. or parchment paper until 1/8 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 1/3 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. PER SERVING: 195 calories, 26 g protein, 2 g carbohydrate, 9 g fat (2 g saturated), 89 mg cholesterol, 182 mg sodium, 1 g fiber. Andrew Schloss writing in the San Francisco Chronicle, 12/16/92. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 134.5mg
Sodium: 403.5mg
Potassium: 782.5mg
Carbohydrates: 4.2g
Fiber: 1.2g
Sugar: 1.3g
Protein: 38.5g