Veal Picata with strawberries, blueberrries and mandarin oranges

By debjones

Lactose Free

Ingredients

• 2 lbs. veal cutlets
• olive oil
• garlic powder
• salt and pepper
• 4 T. organic grass fed butter
• 2.4 oz. organic capers, drained and rinsed
• 2 - 6.5 oz jars of marinated artichoke hearts, drained
• 1 c. chicken broth
• 1/4 c. lemon champagne vinegar
• 5 oz. fresh organic baby spinach
• 8 oz. dry organic capellini
• 6 oz. organic blueberries, rinsed
• 12 oz. organic strawberries, rinsed and quartered
• 16 oz. mandarin oranges, drained

Preparation

Step 1

1. Gather all ingredients.

2. Heat frying pan. Add olive oil. Add veal cutlets. Sprinkle with salt, pepper and garlic powder. Cook 1 minute each side. Remove from pan and place on a dinner plate. Cover with another plate. Repeat until all cutlets are cooked.

3. Fill 5 quart pot with water and bring to a boil.

4. In frying pan, add butter, capers, artichokes, chicken broth and vinegar. Bring to a boil.

5. Add veal to frying pan, including any juice on the plate. Lower heat and cover. Simmer for 5 minutes.

6. Add capellini to boiling water. Cook for 5 minutes.

7. Combine fruit in a serving bowl.

8. Add spinach to veal. Turn off heat and cover.

9. Drain and rinse pasta.

10. Divide onto 6 plates - there may be some leftovers. Serve fruit salad.

11. To make Gluten free, used rice capellini. For Paleo, omit pasta all together