Veal with Herbs
In this delish dish, the veal is pounded out ultra-thin, making it ultra-fast to cook.
Swap & Drop Diet Cookbook (Best Health, Reader’s Digest Canada)
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 lb baby new potatoes scrubbed
- 4 4 oz veal scallopine pounded to 1/4 inch (0.5 cm) thickness
- 2 tbsp flour
- Salt and pepper to taste
- 1 tbsp olive oil divided
- 2 tsp unsalted butter divided
- 6 cups baby leaf spinach
- 1 lemon (juice and grated zest)
- 1/3 cup dry white wine
- 4 tbsp mixed fresh herbs chopped, (such as parsley, chervil, chives, tarragon)
- lemon wedges to garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cook the potatoes. Boil in a large saucepan until tender, about 15 minutes. Drain and remove.
- Pat the veal dry. Dredge in flour seasoned with a little salt and pepper; shake off excess. Heat half the oil in a non-stick frying pan over medium heat. Add half the butter and heat until it foams, then add veal. Sauté until the juices run clear, about 2 to 3 minutes on each side. Remove and keep warm.
- Add remaining oil to the potato saucepan, and heat on low. Add potatoes and toss gently until coated. Add spinach in 4 batches, gently tossing so it wilts in the heat from the potatoes. Add lemon juice. Season lightly; stir gently to mix. Cover and keep warm while you make the sauce.
- Return the frying pan to the heat and add wine. Heat to boiling, then stir vigorously to dislodge any browned bits. Boil until syrupy, about 1 minute, then season lightly. Remove from the heat and add remaining butter. Stir until melted.
- Scatter mixed herbs over the veal; drizzle with sauce. Sprinkle lemon zest over the potatoes and spinach. Serve the vegetables alongside the veal, with lemon wedges for squeezing.
Recipe Notes
Per serving: 311 calories, 28 g protein, 9 g total fat, 3 g saturated fat, 82 mg cholesterol, 28 g carbohydrates, 4 g fibre.
