Ingredients

The following ingredients have 2 Servings
  • 6 thin Veal (each 2 ounces)
  • 2 sprigs Sage
  • 1 lemon
  • 1 shallot
  • 9 ozs fresh Spinach
  • 2 Tbsps olive oil
  • salt
  • peppers
  • 0.5 cup Soy creamer

Instruction

  • Put veal cutlets between plastic wrap (or a freezer bag) and gently pound it with a meat mallet or heavy pan until slightly less than 1/4" thick 
  • Rinse sage, shake dry, pluck leaves and chop coarsely.
  • Rinse lemon in hot water and wipe dry. Peel the shell with a potato peeler thinly, then cut into very thin strips. (Alternatively, pull off with a zester into thin strips.)
  • Squeeze out lemon juice.
  • Peel the shallots and finely chop. Rinse spinach and spin dry.
  • Heat 1 tablespoon oil in an oven-proof pan over medium-high heat. Cook veal cutlets until browned, about 1 minute on each side. Season with salt and pepper and transfer to a preheated oven at 225°F until cooked through. Remove from oven; keep warm.
  • Wipe out the pan. Heat the remaining oil over medium heat and cook the shallots until translucent, stirring frequently, about 2 minutes. Add the spinach and cook until wilted, stirring frequently, 1-2 minutes. Season with salt and pepper and place on a warm plate.
  • Combine sage and lemon zest in the pan with 2 tablespoons lemon juice.
  • Add soy creamer, bring to a boil and season with salt and pepper.
  • Return veal cutlets along with the accumulated juices to the pan. Remove the meat from the pan, arrange on the spinach and serve with the sauce.