This elegant yet simple dish combines tender, pan-seared veal cutlets with fresh spinach, all brought together by a bright, warm lemon vinaigrette. The sauce, infused with garlic, thyme, and white wine vinegar, adds a zesty kick that complements the mild flavor of the veal. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The combination of texturesâÂÂcrisp-tender spinach, juicy veal, and the silky warm sauceâÂÂmakes every bite satisfying. Serve it alongside steamed red potatoes for a complete, balanced meal that is both comforting and refined.
Veal Cutlets & Spinach With Warm Vinaigrette
Description
This elegant yet simple dish combines tender, pan-seared veal cutlets with fresh spinach, all brought together by a bright, warm lemon vinaigrette. The sauce, infused with garlic, thyme, and white wine vinegar, adds a zesty kick that complements the mild flavor of the veal. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The combination of texturesâÂÂcrisp-tender spinach, juicy veal, and the silky warm sauceâÂÂmakes every bite satisfying. Serve it alongside steamed red potatoes for a complete, balanced meal that is both comforting and refined.Ingredients
Directions
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Wash the spinach leaves and tear them into bite-sized pieces. Arrange them on a serving platter to create a bed for the veal.
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Grate 1 teaspoon of peel from the lemon, then squeeze the lemon to measure 1 tablespoon of fresh juice. Set aside.
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Slice each veal cutlet crosswise in half to create smaller portions. Sprinkle lightly with salt and black pepper on both sides.
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In a 12-inch skillet over high heat, melt 2 tablespoons of margarine. Cook the veal cutlets in batches until browned on both sides, about 2 to 3 minutes total. Remove to a plate and keep warm.
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Reduce the heat to medium-high. Add 1 tablespoon of margarine to the skillet drippings.
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Add the minced onion to the skillet and cook, stirring occasionally, until golden brown and tender.
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Stir in the white wine vinegar, sugar, chicken bouillon, dried thyme, lemon juice, grated lemon peel, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup of water.
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Bring the mixture to a boil over high heat and let it boil for 1 minute to create the warm vinaigrette.
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Arrange the warm veal cutlets on top of the spinach leaves on the platter.
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Pour the warm vinaigrette evenly over the veal and spinach. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230.1kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 2.5g13%
- Cholesterol 91.9mg31%
- Sodium 177.6mg8%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 3.5g15%
- Sugars 1.1g
- Protein 34.5g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with steamed small red potatoes for a complete meal.
If you prefer a smoother sauce, you can blend the vinaigrette ingredients after boiling, though the chunky onion texture is traditional.
Margarine can be substituted with butter or olive oil for a different flavor profile.
Ensure the veal cutlets are pounded to an even 1/4" thickness for uniform cooking.
