Veal cutlets & spinach with warm vinaigrette

4 Servings

Ingredients

Quantity Ingredient
5 ounces Spinach, bag
1 large Lemon
1 pounds Veal cutlet; 1/4\" thick
Salt; to taste
Pepper, black; to taste
Margarine
1 small Onion; minced
2 tablespoons White wine vinegar
½ teaspoon Sugar
½ teaspoon Chicken bouillon
¼ teaspoon 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, ¼ tsp. salt, ¼ tsp. black pepper and ¼ 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.

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