Ingredients (2 portions)

• 2 veal cutlets with bone
• 4 tablespoons olive oil
• lemon juice of half a lemon
• salt and pepper to taste
• a bunch of fresh thyme leaves
• 250g spinach leaves
• 3-5 garlic cloves

Preparation method:

Preparing the Veal:

1. Rub salt, pepper and the thyme leaves to the veal, then place the cutlets into a bowl.
2. Mix the olive oil with lemon juice an pour over the veal. Let it rest for half an hour, turning once.
3. Heat a skillet over high heat. Drain the cutlets and add them into the skillet and cook until browned, about 4-5 minutes per side.

Preparing the Spinach:

1.  Wash thoroughly the spinach, cutting the stems off.
2. Chop coarsely the garlic cloves and fry them into a heated pan with a tablespoon of olive oil until they become fragrant and changed a bit the colour.
3. Add the spinach into the pan, sprinkle with salt, cover it with a lid and let them blanch them for 2-3 minutes, beware not to become too wilted.
4. Serve the veal with the spinach and a slice of lemon to garnish.

Enjoy!