Prepare to embark on a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece! This Italian-inspired Veal Cutlets and Spinach with Warm Vinaigrette recipe is not just a meal, it's an experience that will elevate your home cooking game and impress even the most discerning food lovers. With just 35 minutes of total preparation and cooking time, you'll create a dish that looks and tastes like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal cutlets
- 4 cups fresh spinach
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Remove veal cutlets from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat veal cutlets dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season both sides of the veal cutlets generously with salt and freshly ground black pepper.
- Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons of olive oil.
- Once the oil is shimmering and hot, carefully place the veal cutlets in the pan, cooking for approximately 2-3 minutes per side until golden brown and cooked through.
- Remove cutlets from the pan and let them rest on a warm plate, covering loosely with aluminum foil to retain heat.
- In the same pan, reduce heat to medium and add remaining olive oil and red wine vinegar, whisking to create a warm vinaigrette.
- Add fresh spinach to the pan, quickly sautéing for 1-2 minutes until just wilted but still bright green.
- Plate the spinach as a base, place the veal cutlets on top, and drizzle the warm vinaigrette over the dish.
- Serve immediately, garnishing with additional freshly ground black pepper if desired.
Tips
- Temperature is Key: Always let your veal cutlets sit at room temperature for 30 minutes before cooking. This ensures even heat distribution and prevents tough, uneven meat.
- Moisture Management: Thoroughly pat your cutlets dry with paper towels. Removing excess moisture is crucial for achieving that beautiful golden-brown sear.
- Season Generously: Don't be shy with salt and pepper. Season both sides of the cutlets just before cooking to enhance their natural flavor.
- Pan Perfection: Use a heavy-bottomed skillet or cast-iron pan for the most even heat and best browning results.
- Resting is Crucial: After cooking, let the veal cutlets rest for a few minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.
- Quick Spinach Technique: When sautéing spinach, work quickly to maintain its bright green color and prevent overcooking. It should be just wilted, not soggy.
- Vinaigrette Timing: Prepare the warm vinaigrette in the same pan used for the cutlets to capture all those delicious browned bits for extra flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 100mg
