- 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
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.