Veal and Mushroom-Thyme Butter with Snow Peas and Scallions | Publix Super Markets

Ingredients

• 1 tablespoon fresh thyme leaves, coarsely chopped
• 1 large shallot, coarsely chopped
• 8 oz whole baby portabellas, halved
• 1 lemon, for juice
• 4 slices veal scaloppini (about 1-lb)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon pepper
• 1/3 cup flour
• 3 tablespoons olive oil, divided
• 1/2 cup white wine (or chicken broth)
• 1/2 cup chicken broth
• 4 tablespoons unsalted butter
• 1 bunch green onions (scallions), sliced
• 2 cups snow peas, sliced
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 3 cups fresh baby spinach
• 2 tablespoons unsalted butter