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🍽️ Tender Veal Schnitzels with Fresh Spinach and Lemon

549 kcal · 30 min · 4 servings

Ingredients

• 750 g spinach leaves
• 1 lemon
• 1 bunch spring onions
• 2 garlic cloves
• 8 small veal cutlets (approx. 80 g each)
• salt
• pepper (from the mill)
• 2 tbsp flour
• 3 tbsp olive oil
• 150 ml dry white wine

Instructions

1. 1. Wash the spinach thoroughly under running water.
2. 2. Remove all tough or woody stems from the spinach.
3. 3. Let the washed spinach drain well in a colander.
4. 4. Wash the lemon thoroughly under hot running water.
5. 5. Dry the lemon with a clean cloth.
6. 6. Use a peeler to remove thin strips of zest from the lemon.
7. 7. Cut the lemon zest strips into very fine shreds.
8. 8. Peel half of the lemon completely.
9. 9. Remove the white pith (the white part of the peel) from the fruit.
10. 10. Dice the yellow fruit flesh of the peeled half of the lemon.
11. 11. Juice the other half of the lemon to get the juice.
12. 12. Trim the ends of the spring onions.
13. 13. Wash the spring onions thoroughly.
14. 14. Cut the spring onions into pieces about 3 centimeters long.
15. 15. Peel the garlic clove.
16. 16. Finely chop the garlic.
17. 17. Gently flatten the veal schnitzels by pressing them with the palm of your hand.
18. 18. Season the schnitzels with salt and pepper.
19. 19. Coat the schnitzels lightly in flour by turning them.
20. 20. Heat 2 tablespoons of oil in a pot.
21. 21. Add the spring onions to the hot oil.
22. 22. Sauté the spring onions, stirring, for a few minutes.
23. 23. Add the drained spinach to the pot.
24. 24. Add the chopped garlic.
25. 25. Season the mixture with salt and pepper.
26. 26. Cover the pot with a lid.
27. 27. Simmer the vegetables over low heat for about 3 minutes.
28. 28. Check if the spinach has wilted.
29. 29. Heat the remaining oil in a separate frying pan.
30. 30. Fry the schnitzels for 1 minute on the first side.
31. 31. Fry the schnitzels for 1 minute on the second side.
32. 32. Keep the cooked schnitzels warm, covered.
33. 33. Deglaze the pan with the wine.
34. 34. Add the lemon juice to the pan.
35. 35. Let the sauce reduce slightly.
36. 36. Season the sauce finally with salt and pepper.
37. 37. Stir the diced lemon into the spinach and onion mixture.
38. 38. Adjust the seasoning of the vegetables to taste.
39. 39. Plate the schnitzels.
40. 40. Serve the spinach and onion mixture with the schnitzels.
41. 41. Garnish the dish with the fine lemon zest strips.

Nutrition per serving

• kcal: 549
• Protein: 90 g · Fett/Fat: 11 g · Carbs: 12 g