Veal with spinach
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you only have frying pans with plastic handles, wrap foil around the handle before placing it under the grill to stop it from melting.
Ingredients
Baby spinach
200 g
Veal leg steak, raw
450 g, (4x125g, fat trimmed)
Plain flour
⅓ cup(s), (50g)
Olive oil
1 tbs
Tomato pasta sauce
500 g, (2 cups)
Garlic
2 clove(s), crushed
Extra light cheddar cheese
½ cup(s), grated, (60g)
Instructions
1
1. Cook spinach in a medium saucepan of boiling water for 1 minute or until just wilted. Drain and rinse under cold water. Squeeze excess moisture from spinach.
2
2. Pound each veal steak until 1cm thick. Toss veal in flour to coat. Heat oil in a medium frying pan over high heat. Cook veal for 2 minutes each side or until browned. Drain on paper towels.
3
3. Preheat grill to medium-high. Add pasta sauce and garlic to pan and bring to the boil. Add veal and top with spinach and cheese. Cook under preheated grill for 2–3 minutes or until cheese is golden. Serve.
4
Serving Suggestion: Pasta and steamed vegetables.
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