Sauteed Veal with Lemon on a Bed of Broccoli Rabe

Name: Sauteed Veal with Lemon on a Bed of Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 tablespoon butter; 2 tablespoons all-purpose flour; 1/2 cup chicken stock; 1/2 pound thinly sliced veal scallops; Salt and freshly ground black pepper; 1 ripe lemon, zested and juiced; A handful of fresh flat-leaf parsley, finely chopped; 1/4 cup water; 10 ounces broccoli rabe; 1 garlic clove, chopped; 1/4 to 1/2 teaspoon grated or ground nutmeg

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 pound thinly sliced veal scallops
Salt and freshly ground black pepper
1 ripe lemon, zested and juiced
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup water
10 ounces broccoli rabe
1 garlic clove, chopped
1/4 to 1/2 teaspoon grated or ground nutmeg

1
In a skillet over moderate heat, combine oil, butter and flour.
2
Cook 2 or 3 minutes.
3
Whisk in broth.
4
Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter.
5
Season veal with salt and pepper.
6
Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
7
Heat water for broccoli rabe.
8
Blanch until just cooked but still crispy.
9
Drain broccoli rabe.
10
Place a second skillet over medium high heat.
11
Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender.
12
Season with salt, pepper and nutmeg.
13
To assemble, divide broccoli rabe between 2 dinner plates.
14
Top with veal and pour pan sauce equally over the 2 plates.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 tablespoon butter, 2 tablespoons all-purpose flour, 1/2 cup chicken stock, and more.

Yes, Sauteed Veal with Lemon on a Bed of Broccoli Rabe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!