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Veal Cutlets & Spinach With Warm Vinaigrette

Veal Cutlets & Spinach With Warm Vinaigrette recipe image
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;€™s a perfect weeknight dinner that feels special enough for guests. The combination of textures—crisp-tender spinach, juicy veal, and the silky warm sauce—makes every bite satisfying. Serve it alongside steamed red potatoes for a complete, balanced meal that is both comforting and refined.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 230.1
Dietary: Gluten-free
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;€™s a perfect weeknight dinner that feels special enough for guests. The combination of textures—crisp-tender spinach, juicy veal, and the silky warm sauce—makes every bite satisfying. Serve it alongside steamed red potatoes for a complete, balanced meal that is both comforting and refined.
Ingredients
  • 5 ounce Spinach, bag
  • 1 lg Lemon
  • 1 pound Veal cutlet; 1/4" thick
Directions
  1. 1
    Wash the spinach leaves and tear them into bite-sized pieces. Arrange them on a serving platter to create a bed for the veal.
  2. 2
    Grate 1 teaspoon of peel from the lemon, then squeeze the lemon to measure 1 tablespoon of fresh juice. Set aside.
  3. 3
    Slice each veal cutlet crosswise in half to create smaller portions. Sprinkle lightly with salt and black pepper on both sides.
  4. 4
    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.
  5. 5
    Reduce the heat to medium-high. Add 1 tablespoon of margarine to the skillet drippings.
  6. 6
    Add the minced onion to the skillet and cook, stirring occasionally, until golden brown and tender.
  7. 7
    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.
  8. 8
    Bring the mixture to a boil over high heat and let it boil for 1 minute to create the warm vinaigrette.
  9. 9
    Arrange the warm veal cutlets on top of the spinach leaves on the platter.
  10. 10
    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.

Keywords: veal cutlets, spinach, warm vinaigrette, lemon sauce, pan-fried veal, quick dinner, international cuisine, thyme dressing, red potatoes, easy entree, lemon pepper, spinach side, veal recipe, warm salad, garlic onion, white wine vinegar, light meal, classic dish, dinner party, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/veal-cutlets-spinach-with-warm-vinaigrette/