Veal Scaloppine With Lemon And Fennel

Recipe Ingredients

1		Fennel - cored,
		And sliced 1/4" thick
7 tablespoons	105ml	Extra-virgin olive oil - divided
1 lb	454g / 16oz	Veal hip or top round
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Dry white wine
1 cup	237ml	Chicken broth
1 cup	237ml	Lemon - zested, juiced (large)
2 tablespoons	30ml	Butter
1/4 cup	36g / 1.3oz	Finely-chopped fresh Italian parsley

Recipe Instructions

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

In a 10- to 12-inch saute pan, heat 3 tablespoons of the olive oil over medium heat until just smoking. Add the fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from the pan and set aside.

Slice the veal into 1/8-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 the remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking. Add 4 pieces of the dredged veal and cook until light golden brown on each side, about 2 minutes per side. Remove to a plate and continue with the remaining pieces.

When the second batch is browned, add the first batch back to the pan and add the wine, chicken broth and lemon juice and cook 2 to 3 minutes, until the liquid is nearly gone. Add the butter, then remove the veal to a platter with the fennel, add the parsley to the sauce and pour it over the meat. Sprinkle with lemon zest and serve.

This recipe yields 4 servings.

Description:

"{Scaloppine Di Vitello Con Limone E Finocchio}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C18) - from the TV FOOD NETWORK

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