- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
- veal scallopini
- 500 g
- ¼ tsp
- salt
- 1 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 2 tbsp
- olive oil
- 30 mL
- 14 oz
- 1 can artichoke hearts (packed in water), drained and quartered
- 398 mL
- 2 tbsp
- capers, drained
- 30 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
- 1 cup
- reduced sodium chicken broth
- 250 mL
- ¼ cup
- lemon juice
- 60 mL
- 6 cups
- baby spinach
- 1.5 L
Directions
Step 1
In 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.
Step 2
Add 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.
Step 3
Place skillet back on stovetop and add spinach. Stir 2 to 3 min. to wilt leaves. Serve alongside veal and sauce.
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Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 410
- Fat:
- 23 g
- Saturated Fat:
- 7 g
- Carbs:
- 16 g
- Fibre:
- 8 g
- Sugar:
- 1 g
- Cholesterol:
- 110 mg
- Protein:
- 34 g
- Sodium:
- 590 mg
