Veal Piccata with Artichokes & Spinach

Prep time: 15 min
Total time: 30min
Serves: 4
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
Per serving (¼ of the recipe):
fat
23 g
saturated fat
7 g
carbs
16 g
sugar
1 g
protein
34 g
cholestrol
110 mg
fibre
8 g
sodium
590 mg

Directions

  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.

  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.

  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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