Veal Medallions with Sautéed Spinach and Eggs

Recipe makes 2 servings

Ingredients:

14 ounces/ 400g veal medallions, cut into smaller pieces
Salt and freshly ground black pepper, to taste
1 Tbsp olive oil (or butter for frying)
2 cups fresh spinach (washed and dried)
1 Tbsp sour cream
1 clove garlic, minced
2 eggs

Instructions:

Season the veal medallions with salt and black pepper on both sides.

Heat 1 Tablespoon of olive oil (or butter) in a pan over medium-high heat.

Fry the veal medallions for about 3-4 minutes per side, or until they are golden brown and cooked to your desired doneness. Remove them from the pan and set aside to rest.

In the same pan, lower the heat to medium.

Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

Add the spinach to the pan and cook for 2-3 minutes, stirring occasionally, until wilted.

Stir in 1 tablespoon of sour cream and season with a pinch of salt and pepper. Cook for another 1-2 minutes until the spinach is creamy and well-coated. Remove from the heat.

In a separate pan, heat a little butter or oil over medium heat.

Crack the eggs into the pan and fry them until the whites are set but the yolks are still runny (or cook longer if you prefer them more well-done).

Place each veal medallion on a plate. Spoon the sautéed spinach on the side of the medallions. Gently place a fried egg on top of each veal medallion.

Nutritional breakdown per serving  (recipe makes 2 servings)

563 Calories
78.5g Protein
26g Fat
0.5g Fiber
2.5g Total Carbs
2g NET Carbs