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.