1 head fennel
7 tablespoons virgin olive oil
1 pound veal hip or top round
Salt
Freshly-ground black pepper
1/4 cup Flour
1 cup chicken broth
Juice and zest of 1 large lemon
1/4 cup finely-chopped Italian parsley
Directions: one line for each direction. When saved the lines will be numbered.
Core fennel and cut in half. Cut each half into 1/8-inch julienne.
In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking. Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from pan and set aside.
Slice veal into 1/8-inch thick slices (or arrange to have your butcher do this for you). Pound each piece of veal with a meat hammer until nearly paper thin. Season each piece with salt and pepper and dredge in flour.
Heat remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking. Add 4 pieces dredged veal and cook until light golden-brown on each side, about 2 minutes. Remove to plate and continue with remaining pieces.
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. Remove veal to platter, add fennel and parsley and pour sauce over meat. Sprinkle with lemon zest and serve.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 254
Calories from Fat 84.3%
Total Fat
24g
Cholesterol
0mg
Sodium
202mg
Carbohydrate
8g
Dietary Fiber
1g
Protein
2g
Points 7
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5701) - from the TV FOOD NETWORK
