Ingredients
- 1 mind fennel, cored, sliced 1/4-inch thick
- 3 tablespoons plus 4 tablespoons extra-virgin essential olive oil
- 1 pound veal hip or top round
- 1/4 cup flour
- 1/2 cup dry white-colored wine
- 1 cup chicken broth
- 1 large lemon, zested and juiced
- two tablespoons butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
Core the fennel and decline in half. Cut each half in 1/8-inch julienne .
Inside a ten to twelve-inch saute pan, heat 3 tablespoons essential olive oil over medium heat until just smoking. Add some fennel and prepare, stirring frequently until soft and golden, about eight to ten minutes. Remove in the pan and hang aside.
Slice the veal into 1/8-inch thick slices (or decide to have your butcher do that for you personally). Pound each bit of veal having a meat hammer until nearly paper-thin. Season each bit with pepper and salt and dredge in flour. Heat the rest of the 4 tablespoons essential olive oil inside a 12 to 14-inch saute pan until smoking. Add 4 bits of the dredged veal and prepare until light golden brown on every side, a couple of minutes per side. Remove to some plate and follow the remaining pieces. Once the second batch is browned, add some first batch to the pan and also the wine, chicken broth and fresh lemon juice and prepare two to three minutes, before the liquid is almost gone. Add some butter. then take away the veal to some platter using the fennel, add some parsley towards the sauce and pour it within the meat. Sprinkle with lemon zest and serve.
Recipe 2000, Mario Batali. All Legal rights Reserved.
