Pan‑fried veal cutlets

Ingredients

• 360 g thin veal cutlets (6 thin veal cutlets)
• 2 stalks sage
• 1 Organic lemon
• 1 Shallot
• 250 g fresh baby spinach
• 2 tbsp olive oil
• Salt
• Pepper
• 125 ml Soy cream

Instructions

1. 1.

   Place the veal cutlets under plastic wrap or in a freezer bag and flatten with a meat mallet or a heavy pan.

2. 2.

   Wash the sage, shake dry, pluck the leaves and roughly chop them.

3. 3.

   Rinse the lemon hot, pat dry. Thinly peel the zest with a microplane and then slice into very fine strips (alternatively use a zester).

4. 4.

   Squeeze the lemon to extract juice.

5. 5.

   Peel and finely dice the shallot. Clean, wash and spin-dry the spinach.

6. 6.

   Heat 1 tbsp oil in a pan. Fry the veal cutlets for about one minute on each side over high heat. Remove, season with salt and pepper, and keep warm in a preheated oven at about 100 °C (fan: 80 °C, gas: level 1).

7. 7.

   Wipe out the pan. Heat the remaining oil and sauté the shallot cubes until translucent for 2 minutes. Add the spinach and stir‑cook for 1–2 minutes. Season with salt and pepper and transfer to warmed plates.

8. 8.

   Add sage and lemon zest to the pan, pour in 2 tbsp lemon juice.

9. 9.

   Pour in soy cream, bring to a boil once, then season with salt and pepper.

10. 10.

    Return the veal cutlets to the pan, stir once. Remove the meat from the pan, arrange on top of the spinach, and serve with the sauce.