Veal Scaloppine With Potato And Fennel Gratin

Name: Veal Scaloppine With Potato And Fennel Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz waxy potatoes; 1 small fennel bulb, thinly sliced; 1 tbsp flour; 1 1/4 cups heavy cream; 2 tbsp milk; 1 tbsp butter; 1/4 cup coarsely grated Parmesan cheese; 1/2 cup stale breadcrumbs; 2 tbsp olive oil; 8 None veal cutlets; 2 tbsp lemon juice; 1/4 cup dry white wine; 1 clove garlic, crushed; 3/4 cup chicken stock; 1 tsp Dijon mustard; 2 tbsp drained baby capers, rinsed; 1/4 cup coarsely chopped fresh flat-leaf parsley

Servings: persons

14 oz waxy potatoes
1 small fennel bulb, thinly sliced
1 tbsp flour
1 1/4 cups heavy cream
2 tbsp milk
1 tbsp butter
1/4 cup coarsely grated Parmesan cheese
1/2 cup stale breadcrumbs
2 tbsp olive oil
8 None veal cutlets
2 tbsp lemon juice
1/4 cup dry white wine
1 clove garlic, crushed
3/4 cup chicken stock
1 tsp Dijon mustard
2 tbsp drained baby capers, rinsed
1/4 cup coarsely chopped fresh flat-leaf parsley

1
Preheat the oven to 350u00b0F. Oil a deep 1-quart baking dish.
2
Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices. Pat dry with paper towels. Layer a third of the potato into the prepared dish and top with half the fennel. Continue layering the remaining potato and fennel, finishing with the potato.
3
Blend the flour with a little cream in a medium bowl. Gradually stir in the remaining cream and milk. Pour the cream mixture over the potato; dot with butter.
4
Bake the gratin, covered, for about 45 mins or until vegetables are just tender. Uncover and sprinkle with combined cheese and breadcrumbs. Bake for a further 20 mins or until browned.
5
Meanwhile, heat the oil in a large skillet on medium-high heat. Cook the veal, in batches, until browned. Remove from the pan and cover to keep warm.
6
Add the lemon juice, wine and garlic to the pan and bring to a boil. Reduce the heat to low; simmer, uncovered, until reduced by half. Add the stock and mustard and simmer, uncovered, for a further 5 mins. Remove from the heat and stir in the capers and parsley.
7
Serve the veal topped with sauce, accompanied by gratin.

598

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 14 oz waxy potatoes, 1 small fennel bulb, thinly sliced, 1 tbsp flour, 1 1/4 cups heavy cream, and more.

Yes, Veal Scaloppine With Potato And Fennel Gratin 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!