Categories: Meats 
      Yield: 4 servings 
  
           Stephen Ceideburg 
      8    Two to three oz veal 
           -scallops 
      2 tb Olive oil 
      1 c  Chicken stock 
      4 oz Fresh spinach, chopped 
      2 tb Capers 
      2 tb Lemon juice 
  
  Brush the veal with a thin film of olive oil (2 teaspoons total) and pound 
  between 2 sheets of waxed. or parchment paper until 1/8 inch thick. 
   
  Heat the remaining oil in a heavy skillet. When the oil begins to smoke, 
  add the veal and saute for 1 minute on each side, until browned and cooked 
  through. Remove to a platter and keep warm. Deglaze the pan with the 
  chicken stock. Boil until reduced to 1/3 cup. Add the spinach and cook 
  until the spinach wilts. Pour over veal. Add the capers and lemon juice to 
  the pan and cook 30 seconds. Scatter over the veal and spinach. 
   
  PER SERVING: 195 calories, 26 g protein, 2 g carbohydrate, 9 g fat (2 g 
  saturated), 89 mg cholesterol, 182 mg sodium, 1 g fiber. 
   
  Andrew Schloss writing in the San Francisco Chronicle, 12/16/92. 
   
  Posted by Stephen Ceideburg