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”
I can’t say I cook a lot with veal. Honestly, I’ve hardly eaten it except mixed with other meat for meatloaf. But when faced with dinner ennui and a supermarket that was completely picked over as if the zombie apocalypse was nigh, I ended up with a packet of veal cutlets. Veal is kind of an expensive meat per pound but because the slices were so thin, it was very affordable to make a meal for 4 out of less than a pound of meat. I wasn’t sure what to do with it but I ended up with this almost one dish meal that was super quick to make, tender and very flavorful. The Herbs de Provence added a lot of herb flavor with little effort and the capers added the perfect pickle punch that kept the dish from tasting too rich. A new favorite that I think would also be good made with thin turkey or chicken cutlets.