After defrosting, squeeze the spinach leaves well and put them in a large enough bowl. Finely chop the shallot and add. Finely grate the zest from half of the oranges over the spinach and mix well. Season with salt and pepper.
Season the veal cutlets with salt and pepper. Sear in the hot clarified butter for just about ten seconds on each side.
Arrange the spinach in well-greased serving dishes or a large baking dish until berg-like and evenly distribute the veal cutlets over it.
Squeeze the grated orange. Bring to a boil with saffron and cook over high heat to 1/2 dl (for one orange). Cool down.
Remove the rest of the orange from the peel like an apple, i.e. with the white skin, then cut into small cubes.
For the sauce, cook a liaison (*): Whip the cream until stiff. Mix the egg yolks and the boiled orange juice and fold into the cream. Finally, stir in the orange cubes and season with salt and cayenne pepper.
Pour the liaison generously over the veal cutlets. Bake immediately in the oven heated to 180 °C on the second rack from the top for ten to twelve minutes until golden brown.
Serve with a wild rice mix.
(*) Liaison – The kitchen term liaison refers to a mixture of egg yolk and cream. It can be perfumed as described in our veal escalope gratin and thus be used to quickly gratin delicate dishes, such as asparagus or fisci.
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