Veal Scallops Sauteed with Spinach& Capers

This is restaurant-caliber cooking with only six ingredients and half an hour. Paper-thin veal scallops get a hard sear in smoking-hot olive oil, then a pan sauce built from reduced chicken stock, wilted spinach, briny capers, and a hit of fresh lemon juice.

Pounding the veal to ⅛ inch thin is what makes the timing work. At that thickness, one minute per side is all you need. The meat cooks through completely while developing a golden-brown crust. Any thicker and you’d need more time, which means overcooked edges.

Reducing the chicken stock to one-third of its volume concentrates it into a glossy, intensely savory jus that coats the spinach as it wilts. The spinach goes right into that reduced stock and cooks in seconds, absorbing all that flavor.

Capers and lemon juice go in last, off the heat almost. Thirty seconds is enough. You want their flavors bright and sharp, not cooked out.

Chef Tips

• Brush the veal with oil before pounding. It prevents the meat from sticking to the waxed paper and tearing.
• Get the pan truly smoking before adding the veal. A hot pan means a quick sear, not a slow steam.
• Work fast. This entire dish comes together in minutes, and the veal gets tough if it sits too long.
• Plate immediately. This dish is best eaten the second it’s finished.

Variations

• Use chicken breast pounded thin as a more affordable substitute for veal.
• Add a tablespoon of butter to the reduced stock for a richer, more velvety sauce.
• Toss in a handful of sun-dried tomatoes with the spinach for a Mediterranean twist.