Both veal and spinach contain tons of iron, which contributes to healthy blood formation.
In order for the high iron content to be used optimally by the body, you should enjoy something rich in vitamin C like a glass of orange juice with this dish.
(Percentage of daily recommendation)
|Calorie||473 kcal||(23 %)|
|Protein||58 g||(59 %)|
|Fat||24 g||(21 %)|
|Carbohydrates||4 g||(3 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.5 g||(15 %)|
|Vitamin A||1.1 mg||(138 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||4 mg||(33 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.8 mg||(73 %)|
|Niacin||24.1 mg||(201 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||86 μg||(29 %)|
|Pantothenic acid||2 mg||(33 %)|
|Biotin||7.7 μg||(17 %)|
|Vitamin B₁₂||1.8 μg||(60 %)|
|Vitamin C||39 mg||(41 %)|
|Potassium||958 mg||(24 %)|
|Calcium||206 mg||(21 %)|
|Magnesium||107 mg||(36 %)|
|Iron||10.8 mg||(72 %)|
|Iodine||18 μg||(9 %)|
|Zinc||5.7 mg||(71 %)|
|Saturated fatty acids||4.2 g|
|Uric acid||470 mg|
Put veal cutlets between plastic wrap (or a freezer bag) and gently pound it with a meat mallet or heavy pan until slightly less than 1/4" thick
Rinse sage, shake dry, pluck leaves and chop coarsely.
Rinse lemon in hot water and wipe dry. Peel the shell with a potato peeler thinly, then cut into very thin strips. (Alternatively, pull off with a zester into thin strips.)
Squeeze out lemon juice.
Peel the shallots and finely chop. Rinse spinach and spin dry.
Heat 1 tablespoon oil in an oven-proof pan over medium-high heat. Cook veal cutlets until browned, about 1 minute on each side. Season with salt and pepper and transfer to a preheated oven at 225°F until cooked through. Remove from oven; keep warm.
Wipe out the pan. Heat the remaining oil over medium heat and cook the shallots until translucent, stirring frequently, about 2 minutes. Add the spinach and cook until wilted, stirring frequently, 1-2 minutes. Season with salt and pepper and place on a warm plate.
Combine sage and lemon zest in the pan with 2 tablespoons lemon juice.
Add soy creamer, bring to a boil and season with salt and pepper.
Return veal cutlets along with the accumulated juices to the pan. Remove the meat from the pan, arrange on the spinach and serve with the sauce.