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Title: Veal Cutlets And Spinach With Warm Vinaigrette
Yield: 4 Servings

Ingredients

      5 oz spinach, bag
      1 lg lemon
      1 lb veal cutlet; 1/4 thick
      1    salt; to taste
      1    pepper, black; to taste
      1    margarine
      1 sm onion; minced
      2 tb white wine vinegar
    1/2 ts sugar
    1/2 ts chicken bouillon
    1/4 ts thyme, dried
      1    steamed small red potatoes

Instructions

Wash and tear spinach leaves; use to line platter. From lemon, grate one
ts peel, then squeeze enough juice to measure 1 tbsp.

Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt
and black pepper. In a 12" skillet over high heat, in two tablespoons hot
margarine, cook veal cutlets, a few at a time, until browned on both sides,
about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm.

Reduce heat to medium high. In same skillet,in drippings and one table-
spoon margarine, cook onion, stirring occasionally, until golden brown and
tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice,
grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup water;
over high heat, heat to boiling. Boil vinaigrette 1 minute.

To serve, arrange veal cutlets on spinach leaves on platter. Pour warm
vinaigrette over veal and spinach. Serve with small steamed red potatoes,
if desired.

Recipes sent to me from Bill, wight@odc.net

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