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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

1 lb
veal scallopini
500 g
¼ tsp
salt
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

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
410
Fat:
23 g
Saturated Fat:
7 g
Carbs:
16 g
Fibre:
8 g
Sugar:
1 g
Cholesterol:
110 mg
Protein:
34 g
Sodium:
590 mg