disable dropcap
For the Veal
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter (about 1/3 of a stick)
- 1 pound veal, thinly sliced and pounded flat, then spread on a dish or on wax paper
- Kosher salt and freshly ground pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Italian flat-leaf parsley chopped very fine
- 1/2 lemon, sliced very thin
- Heat the oil and 2 tablespoons butter in a skillet over medium-high heat.
- Dip both sides of each piece of veal in the flour, then shake off any excess. Slip the veal—no more than will fit comfortably in the skillet at one time—into the pan. If the oil is hot enough, the meat should sizzle.
- Cook the veal until it's lightly browned on one side, then turn and brown the other. Transfer it to a warm platter and season with the salt and pepper.
- Turn off the heat and add the lemon juice to the skillet, scraping loose the cooking residue. Swirl in the remaining tablespoon of butter. Add the parsley and stir.
- Return the veal to the pan, turning it in the sauce. Turn on the heat to medium very briefly, just long enough to warm the sauce and veal together—but don't overdo it, because the veal is already cooked. Serve immediately.
For the Spinach
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon red pepper flakes or to taste
- 2 tablespoons olive oil
- 1 box frozen spinach, thawed and pressed through a strainer to get rid of water
- Over medium heat, sauté shallots, garlic, and pepper flakes in olive oil for 3 to 5 minutes.
- Add spinach and sauté until warmed through, about 3 minutes more.
