Veal Piccata with Artichokes & Spinach
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.
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.
Place skillet back on stovetop and add spinach. Stir 2 to 3 min. to wilt leaves. Serve alongside veal and sauce.