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CATEGORY CUISINE TAG YIELD
Meats Italian Import, New, Text 1 Servings

INGREDIENTS

1 Head fennel
3 T Virgin olive oil, plus 4T
1 lb Veal hip or top round
1/4 c Flour
1 c Chicken broth
1 Lemon, Juice and zest
1 Italian parsley, finely
chopped to yield 1/4C

INSTRUCTIONS

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 Recipe By  :
Molto Mario  Posted to MC-Recipe Digest V1 #288  Date: Sat, 9 Nov 1996
14:11:39 -0500 (EST)  From: "suechef@sover.net" <suechef@sover.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 172
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 740.1mg
Potassium: 338.1mg
Carbohydrates: 27.8g
Fiber: 3.2g
Sugar: <1g
Protein: 9g


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