3/4 lb thin veal cutlets*
1 lb fresh "baby" spinach
2 shallots, quartered and sliced thinly
1/3 cup chicken stock
1/3 cup white wine
juice of 1 lemon
2 tablespoons nonperil capers
2 tablespoons Herbs de Provence
1/4 cup "instant" flour (like Wondra)
1 tablespoon olive oil
1/2 tablespoon butter
Sprinkle both sides of each cutlet with Herbs de Provence. Sprinkle both sides with flour to coat. Heat the oil and butter in a large skillet. Add the onions and cook until soft. Add the veal brown on each side. Add the stock, wine, capers and spinach and cook until the veal is fully cooked, the spinach has wilted and the liquid reduces slightly.
Serve over hot mashed potatoes or pasta.
*frequently labeled as "veal for scallopini"