Veal Cutlets & Spinach With Warm Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 ounce: Spinach, bag
1 large: Lemon,
1 lbs: Veal cutlet, 1/4" thick
Salt, to taste
Pepper, black, to taste
Margarine,
1 small: Onion, minced
2 tbsp: White wine vinegar,
1/2 tsp: Sugar,
1/2 tsp: Chicken bouillon,
1/4 tsp: Thyme, dried
Steamed small red potatoes,
Directions:
Wash and tear spinach leaves; use to line platter. From lemon, grate
one teaspoon peel, then squeeze enough juice to measure 1 tbsp.
Slice each veal cutlet, crosswise, in half; sprinkle each lightly
with salt and black pepper. In a 12" skillet over high heat, in two
tablespoons hot margarine, cook veal cutlets, a few at a time, until
browned on both sides, about 2 to 3 minutes, removing cutlets to
plate as they brown; keep warm.
Reduce heat to medium high. In same skillet,in drippings and one
table- spoon margarine, cook onion, stirring occasionally, until
golden brown and tender. Stir in vinegar, sugar, chicken bouillon,
thyme, lemon juice, grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black
pepper and 1/4 cup water; over high heat, heat to boiling. Boil
vinaigrette 1 minute.
To serve, arrange veal cutlets on spinach leaves on platter. Pour warm
vinaigrette over veal and spinach. Serve with small steamed red
potatoes, if desired.
Source from luhu.jp
one teaspoon peel, then squeeze enough juice to measure 1 tbsp.
Slice each veal cutlet, crosswise, in half; sprinkle each lightly
with salt and black pepper. In a 12" skillet over high heat, in two
tablespoons hot margarine, cook veal cutlets, a few at a time, until
browned on both sides, about 2 to 3 minutes, removing cutlets to
plate as they brown; keep warm.
Reduce heat to medium high. In same skillet,in drippings and one
table- spoon margarine, cook onion, stirring occasionally, until
golden brown and tender. Stir in vinegar, sugar, chicken bouillon,
thyme, lemon juice, grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black
pepper and 1/4 cup water; over high heat, heat to boiling. Boil
vinaigrette 1 minute.
To serve, arrange veal cutlets on spinach leaves on platter. Pour warm
vinaigrette over veal and spinach. Serve with small steamed red
potatoes, if desired.
Source from luhu.jp
Tags
Veal