| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 8 |
|
Two to three oz veal scallops |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chicken stock |
| 4 |
oz |
Fresh spinach, chopped |
| 2 |
tb |
Capers |
| 2 |
tb |
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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