Veal Scaloppine With Lemon And Fennel Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Head: fennel,
3 tbsp: Virgin olive oil plus 4,
Tablespoons,
1 lbs: Veal hip or top round,
1/4 cup: Flour,
1 cup: Chicken broth,
Juice and zest of 1 large,
Lemon,
1 bunch: Italian parsley, finely
Chopped to yield 1/4 cup,
Directions:
Core fennel and cut in half. Cut each half into 1/8th-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 1/8th-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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5701
Source from luhu.jp
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 1/8th-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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5701
Source from luhu.jp
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