Veal Medallions with Lemon on a Bed of Spinach

By MissHeather

Ingredients

• 2 T extra-virgin olive oil
• 1 T butter
• 2 T flour
• 1/2 C chicken broth
• 1/2 lb thinly sliced veal scallops
• salt and pepper, to taste
• juice and grated zest of 1 lemon
• handful fresh parsley, finely chopped
• 1/4 C water
• 10 oz baby spinach
• 1/4 tsp nutmeg

Preparation

Step 1

In a skillet over midium heat, combine oil, butter and flour. Cook 3 minutes. Whisk in broth. Turn sliced veal in thickened sauce, 3 or 4 minutes and transfer veal to a warm platter. Season iwth salt and pepper. Add lemon zest, juice ahd parsley to remaining sauce into pan and remove from heat.

In a second skillet over medium-high heat, wilt spinach in a splash of water. Drain and season with salt, pepper and nutmeg.

Divide spinach between 2 plates and top with veal and pan sauce.