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Veal Medaillons With Lemon On A Bed Of Spinach

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Ingredients
  Extra virgin olive oil 2 Tablespoon (Twice Around The Pan)
  Butter 1 Tablespoon
  Flour 2 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Scallops 1⁄2 Pound, thinly sliced
  Veal scallops 1⁄2 Pound, thinly sliced
  Freshly ground black pepper To Taste
  Lemon 1 , juiced
  Lemon juice 1 Tablespoon
  Lemon zest 1
  Flat-leaf parsley 1⁄4 Cup (4 tbs), finely chopped (Or A Handful)
  Water 1⁄4 Cup (4 tbs)
  Baby spinach 10 Ounce
  Ground nutmeg 1⁄2 Teaspoon, freshly grated or ground
  Salt To Taste
Directions

MAKING
1. In a skillet over moderate heat, cook flour, butter and oil for 2 or 3 minutes.
2. Whisk in broth, turn sliced veal in thickened sauce for 3 or 4 minutes and transfer veal to a warm platter.
3. Seasoning with salt and pepper, add lemon zest, lemon juice and chopped parsley to the remaining sauce in the pan and remove from heat.
4. In a second skillet over medium-high heat and in a splash of water wilt spinach.
5. Drain the spinach and season with salt, pepper and nutmeg.

SERVING
6. To assemble, take 2 dinner plates divide the spinach between them and top with veal and pan sauce.
7. Serve as desired.

Recipe Summary

Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Lemon
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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