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Prep Time
15 mins
Total Time
30 mins


1 lb
veal scallopini
500 g
¼ tsp
1 mL
2 tbsp
all-purpose flour
30 mL
2 tbsp
olive oil
30 mL
14 oz
1 can artichoke hearts (packed in water), drained and quartered
398 mL
2 tbsp
capers, drained
30 mL
1 tsp
finely grated lemon zest
5 mL
1 cup
reduced sodium chicken broth
250 mL
¼ cup
lemon juice
60 mL
6 cups
baby spinach
1.5 L


Step 1

In large skillet, heat oil on medium-high. Season veal with salt, dust with flour. Working in batches, cook veal 1 to 2 min. per side, or until golden. Transfer to serving plate.

Step 2

Add artichokes, capers and lemon zest to skillet and cook 1 min. Stir in chicken broth and lemon juice. Simmer until slightly thickened, 5 to 7 min. Pour sauce over veal.

Step 3

Place skillet back on stovetop and add spinach. Stir 2 to 3 min. to wilt leaves. Serve alongside veal and sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
23 g
Saturated Fat:
7 g
16 g
8 g
1 g
110 mg
34 g
590 mg
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