Slightly modified from Adam Siegel’s Veal Scallopini
Makes 2 servings.
4 veal cutlets also called scallopini
salt and pepper to taste
2 Tbsp butter
1/2 pound spinach
1/2 cup sliced caremini mushrooms
1/2 cup white wine
Juice of 1/2 lemon
1/2 cup chicken broth
1/2 cup halved grape tomatoes
1.) Pound the veal cutlets, with the smooth side of a meat mallet (or bottom of a heavy fry pan) until about 1/8 of an inch thick.
2.) Make sure you have all of the ingredients out and ready (this cooks quick).
3.) Season both sides of the veal and dredge in flour (shake off excess). Heat a large skillet over medium high heat (I used cast iron). Pour in about 1 Tbsp oil and cook the veal, one at a time, about 2 minutes per side, until cooked through and browned (it’s thin so it doesn’t take long, add more oil as needed). Remove the veal from the pan and set aside on a plate, cover or put in a warm oven to keep warm. Pour out oil.
4.) In the same pan, over medium high heat, melt a bit (about 1/2 Tbsp) of the butter. Toss in the spinach and cook just until wilted (I cooked mine too long, it was still good just didn’t look as pretty) then remove from pan and place on serving tray or plates and keep warm.
5.) Again place the same pan back over medium high heat. Melt 1/2 Tbsp butter and saute the mushrooms in it until they are softened. Pour in the wine and reduce by half.
6.) Add the lemon juice and the chicken broth and again reduce by half. Add the tomatoes and the last of the butter (about 1 Tbsp). Remove from the heat when the butter is thoroughly incorporated.
7.) You can place the veal back in the sauce to reheat it if necessary. Place 2 cutlets on top of the spinach and pour the sauce over the top. Serve immediately.
Posted in 30 Minute Meals