Veal Piccata with Artichokes & Spinach
Prep Time
Serves
Cooking Mode
1 lb veal scallopini
¼ tsp salt
2 tbsp all-purpose flour
2 tbsp olive oil
14 oz 1 can artichoke hearts (packed in water), drained and quartered
2 tbsp capers, drained
1 tsp finely grated lemon zest
1 cup reduced sodium chicken broth
¼ cup lemon juice
6 cups baby spinach
1 lb veal scallopini
¼ tsp salt
2 tbsp all-purpose flour
2 tbsp olive oil
14 oz 1 can artichoke hearts (packed in water), drained and quartered
2 tbsp capers, drained
1 tsp finely grated lemon zest
1 cup reduced sodium chicken broth
¼ cup lemon juice
6 cups baby spinach
Directions
1In large skillet, heat oil on medium-high. Season veal with salt, dust with flour. Working in batches, cook veal 1 to 2 min. per side, or until golden. Transfer to serving plate.
2Add artichokes, capers and lemon zest to skillet and cook 1 min. Stir in chicken broth and lemon juice. Simmer until slightly thickened, 5 to 7 min. Pour sauce over veal.
3Place skillet back on stovetop and add spinach. Stir 2 to 3 min. to wilt leaves. Serve alongside veal and sauce.
Disclaimer
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Personal Note
Personal Note
