Veal Piccata alla Marsala

Season the flour well with salt and pepper. Dredge each piece of piccata into the flour, shaking well to remove any excess. In a cast-iron skillet, heat a little oil and butter and gently pan-fry both sides of the veal piccata.

This should take no more than 20-30 seconds on each side. Remove, cover and keep warm. In the same pan, add a little more oil and butter. Add the mushrooms, fresh thyme, and marsala. Simmer gently until the marsala is reduced by two thirds. Add the remaining butter. Place the piccata on a serving plate and spoon over the sauce.

In a large sauté pan on medium-high heat, place a little oil and butter and gently brown the garlic. Next add the spinach and season with salt and pepper, as well as a little nutmeg and chili. Add a squeeze of lemon juice and turn the spinach until just wilted. Remove and place on serving platter. Drizzle with a little extra virgin olive oil.