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1
Bring a large pot of water to a boil.
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2
Fill a large bowl with ice and water.
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3
Generously season the boiling water with salt and add the broccoli rabe.
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4
Cook until just tender, about 5 minutes.
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5
Drain and immediately transfer to the ice water.
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6
When room temperature, drain again and pat dry with paper towels.
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7
Cut into 3-inch lengths.
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8
Place 1 slice of ham on top of each veal cutlet.
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9
Slip between sheets of plastic wrap.
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10
Use a meat mallet to gently pound the ham into the veal.
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11
Lightly season with salt and pepper, then dredge in flour until completely coated.
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12
Fill a large skillet with oil to a depth of 1/4 inch.
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13
Heat over high heat until very hot; it should shimmer.
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14
Shake excess flour off a scaloppine and slide into the pan, ham side down.
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15
Cook until golden brown and crisp, about 2 minutes.
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16
Carefully flip and cook for 5 seconds more.
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17
Drain on paper towels.
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18
Repeat with the remaining scaloppine, replenishing and reheating oil between batches as needed.
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19
Drain all of the oil from the skillet.
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20
Add the Riesling and butter and cook, stirring, over high heat until emulsified, golden, and reduced to the consistency of a glaze, about 3 minutes.
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21
Season lightly with salt.
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22
Add the broccoli rabe to the sauce and cook, tossing gently, until well coated and warm.
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23
Arrange the veal, ham side up, on serving dishes and top with the broccoli rabe and sauce.
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24
Season with pepper and sprinkle the lavender flowers over the top.
