Recipe courtesy of Mario Batali
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 head fennel
  • 3 tablespoons virgin olive oil plus 4 tablespoons
  • 1 pound veal hip or top round
  • 1/4 cup flour
  • 1 cup chicken broth
  • Juice and zest of 1 large lemon
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Directions

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.

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