Ingredients:
3/4 lb lean veal cutlets*
1 lb fresh "baby" spinach
2 shallots, quartered as good as sliced thinly
1/3 loving loving cup chicken stock
1/3 loving loving cup white wine
juice of 1 lemon
2 tablespoons nonperil capers
2 tablespoons Herbs de Provence
1/4 loving loving cup "instant" flour (like Wondra)
1 tablespoon olive oil
1/2 tablespoon butter
Directions:
Sprinkle both sides of each cutlet with Herbs de Provence. Sprinkle both sides with flour to coat. Heat the crude as good as butter inwards a large skillet. Add the onions as good as create until soft. Add the veal brownish on each side. Add the stock, wine, capers as good as spinach as good as create until the veal is fully cooked, the spinach has wilted as good as the liquid reduces slightly.
Serve over hot mashed potatoes or pasta.
*frequently labeled as "veal for scallopini"
My thoughts:
I can't say I create a lot with veal. Honestly, I've hardly eaten it except mixed with other meat for meatloaf. But when faced with dinner ennui as good as a supermarket that was completely picked over as if the zombie apocalypse was nigh, I ended upwards with a packet of veal cutlets. Veal is shape of an expensive meat per pound simply because the slices were as good as too hence thin, it was actually affordable to construct a meal for iv out of less than a pound of meat. I wasn't for certain what to do with it simply I ended upwards with this unopen to ane dish meal that was super quick to make, tender as good as actually flavorful. The Herbs de Provence added a lot of herb flavor with trivial seek as good as the capers added the perfect pickle punch that kept the dish from tasting likewise rich. Influenza A virus subtype H5N1 novel favorite that I intend would as good live expert made with lean turkey or chicken cutlets.
Sumber https://new-myrecipes.blogspot.com/
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