*  Exported from  MasterCook  *
 
                VEAL SCALLOPS SAUTEED WITH SPINACH & CAPERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    8                    Two to three oz veal
                         -scallops
    2       tb           Olive oil
    1       c            Chicken stock
    4       oz           Fresh spinach, chopped
    2       tb           Capers
    2       tb           Lemon juice
 
   Brush the veal with a thin film of olive oil (2
   teaspoons total) and pound between 2 sheets of waxed.
   or parchment paper until 1/8 inch thick.
   
   Heat the remaining oil in a heavy skillet. When the
   oil begins to smoke, add the veal and saute for 1
   minute on each side, until browned and cooked through.
   Remove to a platter and keep warm. Deglaze the pan
   with the chicken stock. Boil until reduced to 1/3 cup.
   Add the spinach and cook until the spinach wilts. Pour
   over veal. Add the capers and lemon juice to the pan
   and cook 30 seconds. Scatter over the veal and spinach.
   
   PER SERVING: 195 calories, 26 g protein, 2 g
   carbohydrate, 9 g fat (2 g saturated), 89 mg
   cholesterol, 182 mg sodium, 1 g fiber.
   
   Andrew Schloss writing in the San Francisco Chronicle,
   12/16/92.
   
   Posted by Stephen Ceideburg
  
 
 
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