VEAL CUTLETS & SPINACH WITH WARM VINAIGRETTE

      Title: VEAL CUTLETS & SPINACH WITH WARM VINAIGRETTE
  Categories: Veal
       Yield: 4 Servings
  
       5 oz Spinach, bag
       1 lg Lemon
       1 lb Veal cutlet; 1/4" thick
            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.
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