Title: Veal Scallops Sauteed with Spinach and Capers
Yield: 4 servings
8 Two to three oz veal
2 tb Olive oil
1 c Chicken stock
4 oz Fresh spinach, chopped
2 tb Capers
2 tb 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
Heat the remaining oil in a heavy skillet. When the oil begins to
smoke, add the veal and saute for 1 minute on each side, until
browned and cooked through. Remove to a platter and keep warm.
Deglaze the pan with the chicken stock. 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.
PER SERVING: 195 calories, 26 g protein, 2 g carbohydrate, 9 g fat (2
g saturated), 89 mg cholesterol, 182 mg sodium, 1 g fiber.
Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.