Veal Scaloppine with Broccoli Rabe and Lavender

• Kosher salt
• 12 ounces broccoli rabe, trimmed
• 4 very thin slices traditionally smoked ham
• 4 (4-ounce) pieces veal scaloppine (1/4-inch-thick cutlets)
• Freshly ground black pepper
• All-purpose flour
• Grapeseed oil
• 1 1/2 cups dry Riesling
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1/4 teaspoon picked lavender flowers or finely chopped leaves

1. Bring a large pot of water to a boil.
2. Fill a large bowl with ice and water.
3. Generously season the boiling water with salt and add the broccoli rabe.
4. Cook until just tender, about 5 minutes.
5. Drain and immediately transfer to the ice water.
6. When room temperature, drain again and pat dry with paper towels.
7. Cut into 3-inch lengths.
8. Place 1 slice of ham on top of each veal cutlet.
9. Slip between sheets of plastic wrap.
10. Use a meat mallet to gently pound the ham into the veal.
11. Lightly season with salt and pepper, then dredge in flour until completely coated.
12. Fill a large skillet with oil to a depth of 1/4 inch.
13. Heat over high heat until very hot; it should shimmer.
14. Shake excess flour off a scaloppine and slide into the pan, ham side down.
15. Cook until golden brown and crisp, about 2 minutes.
16. Carefully flip and cook for 5 seconds more.
17. Drain on paper towels.
18. Repeat with the remaining scaloppine, replenishing and reheating oil between batches as needed.
19. Drain all of the oil from the skillet.
20. Add the Riesling and butter and cook, stirring, over high heat until emulsified, golden, and reduced to the consistency of a glaze, about 3 minutes.
21. Season lightly with salt.
22. Add the broccoli rabe to the sauce and cook, tossing gently, until well coated and warm.
23. Arrange the veal, ham side up, on serving dishes and top with the broccoli rabe and sauce.
24. Season with pepper and sprinkle the lavender flowers over the top.

kosher salt, broccoli rabe, thin, veal scaloppine, freshly ground black pepper, flour, oil, dry riesling, unsalted butter, flowers

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-broccoli-rabe-and-lavender-390705 (may not work)