Veal recipes |
Veal Scallops Sauteed With Spinach & Capers |
1 stephen ceideburg 8 two to three oz veal scallops 2 tablespoon olive oil 1 cup chicken stock 4 oz fresh spinach, chopped 2 tablespoon capers 2 tablespoon lemon juice |
Brush the veal with a thin film of olive oil (2 teaspoons total) and pound between 2 sheets of waxed. or parchment paper until 1/8 inch thick. Boil until reduced to 1/3 cup. Add the spinach and cook until the spinach wilts. Pour over veal. Add the capers and lemon juice to the pan and cook 30 seconds. Scatter over the veal and spinach. |