Veal Scallops Sauteed with Spinach& Capers

30 minutes Prep: 15 minutes Cook: 15 minutes

81 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

8	each	veal scallops
2	tablespoons	olive oil
1	cup	chicken broth
4	ounces	spinach	fresh, chopped
2	tablespoons	capers
2	tablespoons	lemon juice

Directions

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 sauté 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.

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Nutrition Facts

Serving Size 81g

Amount per Serving

Calories 81 81% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 207mg	9%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 2.0g	3%

Vitamin A	6%		Vitamin C	8%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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