VEAL SCALLOPINI

VEAL SCALLOPINI image

Yield 4 people

Number Of Ingredients 13

8 veal cutlets (4-5 oz each)
Kosher or sea salt
Black pepper
All-purpose flour
¼ cup olive oil
4 tbsp unsalted butter
1 lb baby spinach
3 tbsp Italian parsley, chopped
1½ cups shiitake mushroom, thinly sliced
½ cup dry white wine
1 lemon, quartered, seeds removed
1 cup chicken stock
1 cup grape or cherry tomatoes, halved

Steps:

Season cutlets with salt and pepper. Dredge in flour, shake off excess. Heat a large heavy stainless steel sauté pan over medium high heat. Add half the olive oil. When oil start to smoke, sauté the cutlets until browned, 1-2 minutes per side. Do in 2 batches if necessary. Remove from pan, keep cutlets warm, discard extra olive oil. In the same pan, add 1 tbsp butter and melt over medium high heat. Add spinach, cook until wilted. Remove from pan, keep warm. In the same pan, add 1 tbsp butter and sauté mushrooms 3 minutes. Add wine, reduce by half. Squeeze and add lemon wedges to the same pan, then add chicken stock and reduce by half. Add tomatoes, parsley and 2 tbsp butter. Remove from heat when butter is fully incorporated. Add salt and pepper if needed. Add cutlets to hot sauce and reheat. Arrange cutlets over spinach. Pour sauce over all.