Veal Scaloppine with Lemon and Fennel

1. 1

   Core fennel and cut in half.

2. 2

   Cut each half into 1/8th-inch julienne.

3. 3

   In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking.

4. 4

   Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes.

5. 5

   Remove from pan and set aside.

6. 6

   Slice veal into 1/8th-inch thick slices (or arrange to have your butcher do this for you).

7. 7

   Pound each piece of veal with a meat hammer until nearly paper thin.

8. 8

   Season each piece with salt and pepper and dredge in flour.

9. 9

   Heat remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking.

10. 10

    Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes.

11. 11

    Remove to plate and continue with remaining pieces.

12. 12

    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.

13. 13

    Remove veal to platter, add fennel and parsley and pour sauce over meat.

14. 14

    Sprinkle with lemon zest and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.