Wash and tear spinach leaves; use to line platter. From lemon, grate one teaspoon peel, then squeeze enough juice to measure 1 tbsp.

Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt and black pepper. In a 12" skillet over high heat, in two tablespoons hot margarine, cook veal cutlets, a few at a time, until browned on both sides, about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm.

Reduce heat to medium high. In same skillet, in drippings and one table- spoon margarine, cook onion, stirring occasionally, until golden brown and tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice, grated lemon peel, 1/4 tsp. Salt, 1/4 tsp. Black pepper and 1/4 cup water; over high heat, heat to boiling. Boil vinaigrette 1 minute.

To serve, arrange veal cutlets on spinach leaves on platter. Pour warm vinaigrette over veal and spinach. Serve with small steamed red potatoes, if desired.