Veal Scallops Sauteed with Spinach& Capers

1. 1

   Brush the veal with a thin film of olive oil (2 teaspoons total) and pound between 2 sheets of waxed or parchment paper until 18 inch thick.

2. 2

   Heat the remaining oil in a heavy skillet.

3. 3

   When the oil begins to smoke, add the veal and saute for 1 minute on each side, until browned and cooked through.

4. 4

   Remove to a platter and keep warm.

5. 5

   Deglaze the pan with the chicken stock.

6. 6

   Boil until reduced to 13 cup.

7. 7

   Add the spinach and cook until the spinach wilts.

8. 8

   Pour over veal.

9. 9

   Add the capers and lemon juice to the pan and cook 30 seconds.

10. 10

    Scatter over the veal and spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.