Ingredients:
- 4.5 oz. veal cutlet
- Spinach finely chopped
- ¼ C. vegetable, beef broth or water
- 2 leaves of basil rolled and sliced
- 2 tbsp. lemon juice
- 1 tbsp. minced onion
- 1 clove garlic crushed and minced
- Dash of garlic powder
- Pinch of lemon zest
- Pinch of paprika
- Salt and pepper to taste
Directions:
Manually tenderize veal cutlet until flattened. Mix paprika, lemon zest and dry spices. Then, dip cutlet in lemon juice and spiced mixture. Fry on high heat with lemon juice until slightly browned and cooked. Remove veal cutlet from pan and deglaze the pan with the broth. Add garlic, onion, and basil. Add spinach to the liquid and toss lightly until slightly cooked. Top veal cutlet with spinach mixture and spoon remaining sauce over the top. Top with salt and pepper to taste and serve with lemon wedges.