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

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.