• Step 1

  Make broth: Combine boiling water with broth concentrate. Set aside.

• Step 2

  Season frozen cutlets with salt and pepper. Dust lightly with pan-searing flour; pat off excess.

• Step 3

  Heat 2 Tbsp oil in braising pan on MED-HIGH until oil faintly smokes; add cutlets. Cook about 4 min until seared. Turn over; cook 2 min. Remove cutlets from pan; set aside.

• Step 4

  Remove pan from heat; add wine and broth. Return pan to heat; bring to boil. Cook, stirring, about 4 min until liquid is reduced by half. Add capers, olives, spinach, artichokes, and cutlets; cover. Cook, about 4 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into cutlet). Remove cutlets from pan; set aside.

• Step 5

  Transfer veggie mixture to serving platter; reserve liquid in pan. Top veggies with cutlets. Add lemon juice and plant-based buttery spread to liquid in pan; stir to melt spread. Cook, about 4 min, until reduced. Pour liquid over cutlets and veggies.

Note: When servings & ingredients are modified, nutrition & directions may vary.