Veal Scaloppine with Lemon and Fennel (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 head fennel |
3 tablespoons virgin olive oil plus 4 tablespoons |
1 pound 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:
1. Core fennel and cut in half. Cut each half into 1/8th-inch julienne.
2. 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.
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