www.straussbrands.com

Veal Scallopini with Lemon and Spinach prep time: 20 min • cook time: 10 min • serves 4 Courtesy of Adam Siegel, Executive Chef The Bartolotta Restaurants

8 veal cutlets (4–5 oz each) ¼ inch thick Kosher or sea salt, to taste Cracked black pepper, to taste All-purpose flour ¼ c extra-virgin olive oil 4 Tbsp unsalted butter 1 lb baby spinach 3 Tbsp Italian parsley, chopped 1½ cs shiitake mushrooms, stems removed, thinly sliced ½ c dry white wine 1 lemon, quartered, seeds removed 1 c chicken stock 1 c grape or cherry tomatoes, halved   Put veal cutlets between 2 pieces of plastic wrap and pound well with smooth side of meat mallet or back side of small heavy pan. Pound cutlets until ¹/8 inch thick. Season cutlets with salt and pepper. Dredge in flour, shake off excess. Heat a large, heavy stainless steel sauté pan or cast iron pan over medium-high heat. Add half of the olive oil (¹/8 c) to the pan. When oil starts to smoke, add half of the cutlets. Sauté on each side until browned, about 1 to 2 minutes per side. Remove from pan, repeat with remaining cutlets. Reserve cutlets on warm plate. Discard oil from pan. In same pan, add 1 Tbsp butter and melt over medium-high heat. Add spinach, cook until wilted. Remove from pan to serving platter. Keep warm. Place same pan over medium heat. Add 1 Tbsp of butter and sauté mushrooms 3 minutes. Add wine, reduce by half. Squeeze and add lemon wedges into pan with mushrooms. Add chicken stock and reduce by half. To sauce, add tomatoes, parsley and 2 Tbsp butter. Remove from heat when butter is fully incorporated. Check for seasoning. Add salt or pepper if needed. Add veal cutlets to hot sauce to allow to reheat. Arrange cutlets over spinach. Pour sauce over. Serve and enjoy!