Ingredients Jump to Instructions ↓

  1. 1 head fennel , cored, sliced 1/4-inch thick

  2. 3 tablespoons plus 4 tablespoons extra-virgin olive oil

  3. 1 pound veal hip or top round

  4. 1/4 cup flour

  5. 1/2 cup dry white wine

  6. 1 cup chicken broth

  7. 1 large lemon , zested and juiced

  8. 2 tablespoons butter

  9. 1 bunch Italian parsley, finely chopped to yield

  10. 1/4 cup

Instructions Jump to Ingredients ↑

  1. Core the fennel and cut in half. 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. Add the fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from the pan and set aside. 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. Heat the remaining 4 tablespoons olive oil in a 12 to 14-inch saute pan until smoking. Add 4 pieces of the dredged veal and cook until light golden brown on each side, about 2 minutes per side. 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. Add the butter , then remove the veal to a platter with the fennel, add the parsley to the sauce and pour it over the meat. Sprinkle with lemon zest and serve.


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