Veal Scaloppine with Lemon and Fennel

• 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

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.

head fennel, virgin olive oil, veal, flour, chicken broth, lemon, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/veal-scaloppine-with-lemon-and-fennel-recipe.html (may not work)