Veal scaloppine with lemon and fennel

4 servings

Ingredients

Quantity Ingredient
1 Head fennel
3 tablespoons Virgin olive oil plus 4
Tablespoons
1 pounds Veal hip or top round
¼ cup Flour
1 cup Chicken broth
Juice and zest of 1 large
Lemon
1 bunch Italian parsley, finely
Chopped to yield 1/4 cup

Directions

Core fennel and cut in half. Cut each half into 1/8th-inch julienne.

In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking. Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from pan and set aside. Slice veal into 1/8th-inch thick slices (or arrange to have your butcher do this for you). Pound each piece of veal with a meat hammer until nearly paper thin. Season each piece with salt and pepper and dredge in flour. Heat remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes.

Remove to plate and continue with remaining pieces. When second batch is browned, add first batch back into pan and add chicken broth and lemon juice and cook 2 to 3 minutes, until liquid is nearly gone.

Remove veal to platter, add fennel and parsley and pour sauce over meat. Sprinkle with lemon zest and serve.

Yield: 4 servings

MOLTO MARIO SHOW #MB5701

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