Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Roman Jewish II
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Veal Piccata

Recipe courtesy of Anne Burrell

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Veal Scaloppine

Recipe courtesy of Gourmet Magazine

Veal Scaloppine

Recipe courtesy of Gourmet Magazine

Vincenzo's Veal Scaloppine

Recipe courtesy of Vincenzo's

Veal Scaloppine with Cheese

Veal Scaloppine with Mushrooms, Marsala and Thyme: Scaloppine alla Marsala

Recipe courtesy of Mario Batali

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking