Veal scallops sauteed with spinach and capers

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
8 Two to three oz veal scallops
2 tablespoons Olive oil
1 cup Chicken stock
4 ounces Fresh spinach, 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 ⅛ inch thick.

Heat the remaining oil in a heavy skillet. When the oil begins to smoke, add the veal and saute 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.

PER SERVING: 195 calories, 26 g protein, 2 g carbohydrate, 9 g fat (2 g saturated), 89 mg cholesterol, 182 mg sodium, 1 g fiber.

Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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