Sauteed Veal with Lemon on a Bed of Broccoli Rabe

Total Time:
12 min
Prep:
5 min
Cook:
7 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 pound thinly sliced veal scallops
  • Salt and freshly ground black pepper
  • 1 ripe lemon, zested and juiced
  • A handful of fresh flat-leaf parsley, finely chopped
  • 1/4 cup water
  • 10 ounces broccoli rabe
  • 1 garlic clove, chopped
  • 1/4 to 1/2 teaspoon grated or ground nutmeg
Directions
  • In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.

  • Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.

  • To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.


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