Veal piccata with marsala and lemon, spinach liguini with sundried tomatoes and fresh origano |

Preparation time: 60 min

Preheat your oven at 400 °F

• Preparation

  Press the lemon and put the juice aside.
  Chop the dried tomatoes, the onion, the spinach and the origano.

• Piccata

  Dip the meat in a bit of flour and sear the meat with butter in a pan. Remove the meat, add the wine and the lemon juice.
  Let reduce and add the chicken broth.
  Finish the cooking of the veal for 5 minutes in the oven

• Pasta

  Cook the pasta in a large pot of salted water and stop the cooking under cold water.
  In a large pan, melt some butter with origano, add the tomatoes and the onion. Cook for 3 minutes. Add the spinach and the pasta. Cook for 2-3 minutes and serve.

• Dressing your plates

  Start with some pasta, then add the veal on top and finish with a spoon of sauce.