Veal Scaloppine with Lemon and Fennel

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

Instructions

1. Core fennel and cut in half.
2. Cut each half into 1/8th-inch julienne.
3. In a 10- to 12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just smoking.
4. Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes.
5. Remove from pan and set aside.
6. Slice veal into 1/8th-inch thick slices (or arrange to have your butcher do this for you).
7. Pound each piece of veal with a meat hammer until nearly paper thin.
8. Season each piece with salt and pepper and dredge in flour.
9. Heat remaining 4 tablespoons olive oil in a 12- to 14-inch saute pan until smoking.
10. Add 4 pieces dredged veal and cook until light golden brown on each side, about 2 minutes.
11. Remove to plate and continue with remaining pieces.
12. 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.
13. Remove veal to platter, add fennel and parsley and pour sauce over meat.
14. Sprinkle with lemon zest and serve.