Veal Cutlets Stuffed with Spinach
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 lb. veal cutlets 1 lb. spinach 4 Tbs. butter
2 cloves garlic, mashed 1 Tbs. fresh parsley, chopped 1/2 cup flour
2 eggs, beaten 2 lemons



1 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 with a spoon. Add the juice of 1 lemon, garlic, parsley, and 2 Tbs. of butter. Cook for 2 to 3 minutes.
2 Using a sharp knife, cut a slit lengthwise into each cutlet. Spoon a little of the spinach mixture into each pocket. Season the veal with salt and pepper and dredge in flour.
3 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. Serve with boiled or fried potatoes and a green salad.

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