VEAL CUTLETS WITH SPINACH AND PAPRIKA SAUCE

Veal Cutlets with Spinach and Paprika Sauce image

Yield Serves 2

Number Of Ingredients 8

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2 tablespoons (1/4 stick) butter
1 10-ounce package frozen leaf spinach, thawed, drained
2 5-ounce 1/4-inch-thick veal cutlets
1/4 cup finely chopped onion
1 1/2 teaspoons sweet paprika
1/4 cup dry white wine
1/2 cup low-salt chicken broth
1/4 cup whipping cream

Steps:

Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.
Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.
Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.