Veal Scallops Sauteed with Spinach& Capers
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal cutlets
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
chicken broth
|
|
| 4 | ounces |
spinach
fresh, chopped |
|
| 2 | tablespoons |
capers
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal cutlets
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
chicken broth
|
|
| 115.6 | ml/g |
spinach
fresh, chopped |
|
| 3E+1 | ml |
capers
|
|
| 3E+1 | ml |
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 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.
