Sauteed Veal with Lemon on a Bed of Broccoli Rabe
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 347
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 44
- Sodium
- 951
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
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.