Veal Scaloppine with Lemon and Fennel: Scaloppine di Vitello con Limone e Finocchio

Name: Veal Scaloppine with Lemon and Fennel: Scaloppine di Vitello con Limone e Finocchio
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 237 milliliters chicken broth; 118 milliliters dry white wine; 1 head fennel, cored, sliced 1/4-inch thick; 59 milliliters flour; 1 large lemon, zested and juiced; 3 Tbsps extra-virgin olive oil; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 454 grams veal hip or top round

Veal Scaloppine with Lemon and Fennel: Scaloppine di Vitello con Limone e Finocchio might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 28g of protein, 20g of fat, and a total of 364 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have butter, chicken broth, parsley, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Core the fennel and cut in half.

Ingredients you will need

Fennel

Cut each half in 1/8-inch julienne.

In a 10 to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add the fennel and cook, stirring often until soft and golden, about 8 to 10 minutes.

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Fennel

Remove from the pan and set aside.

Equipment you will use

Frying Pan

Slice the 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.

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Salt And Pepper

All Purpose Flour

Meat

Veal

Heat the remaining 4 tablespoons olive oil in a 12 to 14-inch saute pan until smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add 4 pieces of the dredged veal and cook until light golden brown on each side, about 2 minutes per side.

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Veal

Remove to a plate and continue with the remaining pieces. When the second batch is browned, add the first batch back to the pan and the wine, chicken broth and lemon juice and cook 2 to 3 minutes, until the liquid is nearly gone.

Ingredients you will need

Chicken Broth