Name: Veal Cutlets with Spinach and Paprika Sauce
Yield: Serves 2
Ingredients: 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

Recipe information

Yield
Serves 2

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsCutlet White Wine Wine Alcohol Beverages Spinach Leafy Greens Vegetable Veal Beef Meat Onion Root Vegetable Paprika Herbs & Spices Main Dinner Nut Free Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes