Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 oz Spinach, bag
1 lg Lemon
1 lb Veal cutlet; 1/4" thick
Salt; to taste
Pepper, black; to taste
Margarine
1 sm Onion; minced
2 tb White wine vinegar
1/2 ts Sugar
1/2 ts Chicken bouillon
1/4 ts Thyme, dried
Steamed small red potatoes

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, 1/4 tsp. salt, 1/4 tsp. black
pepper and 1/4 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.

Browse by categories