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Beef Schnitzel with Spinach Recipe

Beef Schnitzel with Spinach    

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Beef Schnitzel with Spinach Recipe makes a sauce with onion, green pepper, tomato sauce, white wine, heavy cream and arrow and smothers veal cutlets served over wiltedseasoned spinach to create a delicious beef schnitzel dish.
Food Category:    Beef, Veal, and Lamb
Cuisine Origin:    German
    • Servings: 10, 4 oz.
    • Calories: 361 per serving
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  • 2 1/2 pounds veal cutlet
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds spinach
  • 2 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 3/4 cup beef bouillon
  • 2 sprigs tarragon, chopped
  • For Piquant Sauce:
  • 1 large onion, chopped
  • 3 tablespoons green pepper, finely chopped
  • 1 tablespoon fresh tarragon
  • 4 tablespoons tomato paste
  • 1/2 - 3/4 cup white wine
  • 1/2 - 3/4 cup heavy cream
  • 1/8 teaspoon arrow root


  • Make sauce. Saute onion, green pepper, tarragon and tomato paste in butter. Add wine and bouillon. Cook covered over low heat for 30 minutes. Strain sauce and return to saucepan. Add cream and arrow root and season with salt and pepper. Keep sauce warm.
  • Heat butter and saute veal over low heat about 5 minutes. Add bouillon and continue to cook about 10 minutes. Turn a few times.
  • Chop and saute spinach in butter. Season with salt and nutmeg.
  • Place spinach on serving dish and put veal on top. Pour sauce on top. Garnish with tarragon. Serve with cooked rice.
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