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🍽️ Crispy Veal Cutlets with Spinach and Lemon Sauce

473 kcal · 30 min · 4 servings

Crispy Veal Cutlets with Spinach and Lemon Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the veal cutlets between two layers of cling film or inside a freezer bag.
  2. 2. Pound the meat flat using a meat mallet or the heavy bottom of a pan.
  3. 3. Rinse the sage leaves under running water.
  4. 4. Shake off excess water and pick the leaves off the stems.
  5. 5. Chop the sage leaves roughly.
  6. 6. Rinse the lemon under hot water.
  7. 7. Dry the lemon with a kitchen towel.
  8. 8. Peel the lemon zest thinly using a vegetable peeler.
  9. 9. Cut the peel strips into very fine shreds.
  10. 10. Squeeze the lemon to extract the juice.
  11. 11. Peel the shallot.
  12. 12. Dice the shallot finely.
  13. 13. Clean the spinach by removing any tough stems.
  14. 14. Wash the spinach thoroughly.
  15. 15. Spin the spinach dry.
  16. 16. Heat one tablespoon of oil in a pan.
  17. 17. Fry the veal cutlets over high heat for about one minute on each side.
  18. 18. Remove the cutlets from the pan.
  19. 19. Season the cutlets with salt and pepper.
  20. 20. Preheat the oven to 100 degrees Celsius.
  21. 21. Keep the cutlets warm in the oven.
  22. 22. Wipe the used pan briefly.
  23. 23. Heat the remaining oil in the same pan.
  24. 24. Sauté the shallot cubes for two minutes until translucent.
  25. 25. Add the spinach to the pan.
  26. 26. Fry the spinach for one to two minutes while tossing.
  27. 27. Season the spinach with salt and pepper.
  28. 28. Place the spinach on pre-warmed plates.
  29. 29. Add the chopped sage to the pan.
  30. 30. Add the lemon zest to the pan.
  31. 31. Pour two tablespoons of lemon juice into the pan.
  32. 32. Pour the soy cream into the pan.
  33. 33. Bring the sauce to a boil once.
  34. 34. Season the sauce with salt and pepper.
  35. 35. Return the veal cutlets along with the meat juices to the pan.
  36. 36. Toss the pan once.
  37. 37. Remove the cutlets from the pan.
  38. 38. Place the cutlets on top of the spinach.
  39. 39. Serve the cutlets with the sauce.

Nutrition per serving