Veal Cutlets with Spinach and Paprika Sauce

1. 1

   Preheat oven to 200F.

2. 2

   Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

3. 3

   Add spinach and stir until heated through, about 2 minutes.

4. 4

   Season to taste with salt and pepper.

5. 5

   Divide spinach between plates.

6. 6

   Cover plates with foil and place in preheated oven to keep warm.

7. 7

   Melt remaining 1 tablespoon butter in same skillet over medium-high heat.

8. 8

   Season veal with salt and pepper.

9. 9

   Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side.

10. 10

    Place veal atop spinach; cover with foil.

11. 11

    return plates to oven to keep warm.

12. 12

    Add onion to same skillet and saute over medium heat until tender, about 3 minutes.

13. 13

    Stir in paprika and cook 1 minute.

14. 14

    Pour in wine and reduce to glaze, about 4 minutes.

15. 15

    Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes.

16. 16

    Stir in cream.

17. 17

    Boil until reduced to sauce consistency, about 1 minute.

18. 18

    Pour sauce over veal and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.