Veal Cutlets and Spinach with Warm Vinaigrette

Title:
Veal Cutlets and Spinach with Warm Vinaigrette

Yield:
4 Servings

Categories:
Veal




Ingredients:





     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


 ts 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.


 


 Recipes sent to me from Bill, wight@odc.net