Veal cutlets & spinach with warm vinaigrette
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Veal cutlets & spinach with warm vinaigrette
  Veal    Spinach  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63507. Report a problem with this recipe.
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      Title: Veal cutlets & spinach with warm vinaigrette
 Categories: Veal
      Yield: 4 Servings
 
      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.
 




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Recipe ID 63507 (Apr 03, 2005)

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