| 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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