Veal scaloppine in white wine with sautéed spinach and bread

Ingredients

For 1 serving

• Veal top round140 g
• All-purpose flour10 g
• White wine40 ml
• Spinach250 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Wash the spinach well in several changes of water, removing the toughest stalks, and leave it to drain.
2. Place the veal topside slices between two sheets of cling film and pound them until thin and even; season with salt and pepper and dredge them in the plain flour, shaking off the excess.
3. Heat half the oil in a wide frying pan over medium-high heat and cook the escalopes for 1 minute per side, until lightly golden.
4. Pour in the white wine, let the alcohol cook off and cook for 2 more minutes, turning them, until the pan juices thicken into a silky sauce thanks to the flour; add a splash of water if it gets too dry.
5. Meanwhile in another pan heat the remaining oil with the crushed garlic clove over medium heat for a minute, add the spinach and sauté for 3 minutes, until wilted; season with salt and discard the garlic.
6. Serve the escalopes with their sauce, the spinach and the bread.