Sauteed Veal With Lemon on a Bed of Broccoli Rabe |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Haven't tried yet, but can't wait to. This is another Rachael Ray recipe. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
2 tablespoons flour |
1/2 cup chicken stock |
1/2 lb veal scallops, thinly sliced |
salt and fresh pepper |
1 lemon, juice and zest of |
1/4 cup chopped parsley |
1/4 cup water |
10 ounces broccoli rabe |
1 garlic clove, chopped |
1/4 teaspoon nutmeg, freshly grated |
Directions:
1. In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
2. Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
3. To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.
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