| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | Head fennel | |
| 3 | tb | Virgin olive oil; plus 4T |
| 1 | lb | Veal hip or top round |
| 1/4 | c | Flour |
| 1 | c | Chicken broth |
| 1 | lg | Lemon,Juice and zest |
| 1 | bn | 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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