Sauteed Veal With Lemon On A Bed Of Broccoli Rabe

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	Chicken stock
1/2 lb	227g / 8oz	Thinly-sliced veal scallops
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ripe lemon - zested and juiced
1		Handful fresh flat-leaf parsley - finely chopped
1/4 cup	59ml	Water
10 oz	284g	Broccoli rabe
1		Garlic clove - chopped
1/4 teaspoon	1.3ml	Grated or ground nutmeg - (to 1/2)

Recipe Instructions

In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Turn sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.

Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium-high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.

To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

This recipe yields 2 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C21) - from the TV FOOD NETWORK

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