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veal - Veal Pockets Stuffed w/Spinach




Source of Recipe


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Recipe Link: http://www.recipehound.com/Recipes/1326.html

List of Ingredients




veal - Veal Pockets Stuffed w/Spinach

3/4 pound veal cutlets
1 pound fresh spinach, (can use 1/2
..10 ounce pkg frozen, squeezed dry)
juice of 1 lemon
2 cloves garlic, mashed
1 Tablespoon freshly chopped parsley, (can
...use 1 1/2 teaspoons dried)
4 Tablespoons butter, divided in 2
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup flour
2 beaten eggs
2 lemons

Wash the spinach very well then put it in a pot with
some salt and freshly ground black pepper. Put on
medium heat, cover, and cook till the spinach wilts,
about 5 minutes. Squeeze out all the excess liquid
from the greens.
Add the juice of
1 lemon, garlic, parsley, and 1/2 of butter. Cook for
2 to 3 minutes.
Using a sharp knife, cut a slit lengthwise into each
cutlet, being careful not to cut all the way through.
This should give you a pocket. Spoon a little of the
spinach mixture into each pocket. Season salt and
pepper and dredge in flour.
Heat the remaining butter in a large frying pan on
medium. Dip the cutlets in the beaten egg. When the
butter is quite hot, put the veal in the pan. Cook for
2 minutes per side.
Makes 4 servings.
Serve with boiled or fried potatoes and a green salad.

Recipe