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Veal Scallops Sauteed with Spinach& Capers

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 each veal cutlets
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2 tablespoons olive oil
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1 cup chicken broth
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4 ounces spinach
fresh, chopped
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2 tablespoons capers
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2 tablespoons lemon juice
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Ingredients

Amount Measure Ingredient Features
8 each veal cutlets
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3E+1 ml olive oil
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237 ml chicken broth
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115.6 ml/g spinach
fresh, chopped
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3E+1 ml capers
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3E+1 ml lemon juice
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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 ⅛ 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 ⅓ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 8181% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 207mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 8%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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