Veal escalope with stir-fried spinach and caper gravy

Name: veal escalope with stir-fried spinach and caper gravy
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 yellow bell pepper; 4 sundried tomatoes in oil; 40 g butter or margarine; 1 bag Spinach 300 g; 2 veal oysters approx. 125 g; 2 tablespoons capers; salt and pepper

A tasty recipe. The main course contains the following ingredients: meat, yellow pepper, sundried tomatoes in oil, butter or margarine, ready-to-cook spinach (300 g), veal oysters (approx. 125 g), capers and salt and pepper.

Ingredients

Kitchen Stuff

stir fry
aluminium foil

Directions

Scent the pepper, clean and cut into cubes.
Drizzle sun-dried tomatoes with kitchen paper and cut into strips.
Heat up half of butter in woks or large pan and fry sweet peppers for 2 minutes.
Add spinach and let it sink in a few minutes and be cooked.
Create tomato strips.
In the meantime, heat the remainder of butter in frying pans and fry veal oysters in 3-4 minutes per side.
Remove veal oysters from the pan and keep warm in aluminum foil.
Bake dough fat with 1 dl of water.
Stir in capers, stir in gravy.
Distribute spinach and veal oysters on two plates.
Sprinkle with salt and pepper.
Create caper gravy over meat.
Tasty with penne (pasta)..