Veal with persillade and wilted spinach

Veal with persillade and wilted spinach

Ingredients of Veal with persillade and wilted spinach

200g truss cherry tomatoes

2 tsp olive oil

20g unsalted butter

6 veal escalopes* (about 75g each)

3 cups baby spinach leaves

Persillade

20g unsalted butter

1 small eschalot, finely chopped

1 small garlic clove, finely chopped

2 tbs lemon juice

2 tbs finely chopped flat-leaf parsley leaves

Preparation of Veal with persillade and wilted spinach

1.Preheat the oven to 200°C.

2.Place the cherry tomatoes on a small baking tray and drizzle with the olive oil, then season with sea salt and freshly ground black pepper. Place in the oven and roast the tomatoes for about 12 minutes or until skins begin to blister. Turn oven off and leave tomatoes in the oven to keep warm.

3.Melt the butter in a large frypan over medium-high heat. When it starts to froth but before it browns, add the veal and cook, in batches, for about 30 seconds on each side or until browned.

4.Transfer the veal to a warm plate and cover with foil to keep warm.

5.Add the spinach to the hot frypan with 2 tablespoons water. Stir continuously over high heat until spinach leaves just start to wilt. Discard pan juices and transfer leaves to a plate with the veal. Cover with the foil to keep warm.

6.For the persillade, melt butter in same pan, then add eschalots and garlic, and cook, stirring, for about 3 minutes or until soft. Add juice and 2 tablespoons water, and simmer for 1 minute. Remove from the heat and stir in parsley.

7.Arrange veal, spinach and tomatoes on a platter or between 2 plates, and drizzle veal with the persillade.

Notes and Tips for Veal with persillade and wilted spinach

* Some butchers sell escalopes as schnitzel.

Source : Taste.com.au