Veal cutlets & spinach with warm vinaigrette

Yield: 4 Servings

Ingredients:

5 oz Spinach bag
1 lg Lemon
1 lb Veal cutlet; 1/4" thick

Instructions:

Salt; to taste Pepper black; to taste Margarine 1 sm Onion; minced 2 tb White wine vinegar 1/2 ts Sugar 1/2 ts Chicken bouillon 1/4 ts Thyme dried Steamed small red potatoes Wash and tear spinach leaves; use to line platter. From lemon grate one teaspoon peel then squeeze enough juice to measure 1 tbsp. Slice each veal cutlet crosswise in half; sprinkle each lightly with salt and black pepper. In a 12" skillet over high heat in two tablespoons hot margarine cook veal cutlets a few at a time until browned on both sides about 2 to 3 minutes removing cutlets to plate as they brown; keep warm. Reduce heat to medium high. In same skillet in drippings and one table- spoon margarine cook onion stirring occasionally until golden brown and tender. Stir in vinegar sugar chicken bouillon thyme lemon juice grated lemon peel 1/4 tsp. salt 1/4 tsp. black pepper and 1/4 cup water; over high heat heat to boiling. Boil vinaigrette 1 minute. To serve arrange veal cutlets on spinach leaves on platter. Pour warm vinaigrette over veal and spinach. Serve with small steamed red potatoes if desired.