Veal Scaloppine With Lemon And Fennel
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Veal Scaloppine With Lemon And Fennel
  Veal    Lemon  
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21543. Report a problem with this recipe.
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      Title: Veal scaloppine with lemon and fennel
 Categories: Molto
      Yield: 4 Servings
      1    Head fennel
      3 tb Virgin olive oil plus 4
      1 lb Veal hip or top round
    1/4 c  Flour
      1 c  Chicken broth
           Juice and zest of 1 large
      1 bn Italian parsley, finely
           Chopped to yield 1/4 cup
  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

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Recipe ID 21543 (Apr 03, 2005)

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