This elegant yet simple dish features tender veal scaloppine pan-seared to perfection and finished in a vibrant sauce. The combination of fresh lemon juice and zest provides a bright acidity that cuts through the richness of the meat, while sliced fennel adds a subtle anise sweetness and delicate crunch. Chicken broth deglazes the pan, creating a light, glossy sauce that coats the scaloppine beautifully. Garnished with fresh Italian parsley, this meal is perfect for a special weeknight dinner or a romantic evening at home. It comes together quickly, offering a sophisticated flavor profile without requiring hours in the kitchen. Serve with pasta, rice, or roasted potatoes for a complete, satisfying meal.
Veal Scaloppine With Lemon And Fennel
Description
This elegant yet simple dish features tender veal scaloppine pan-seared to perfection and finished in a vibrant sauce. The combination of fresh lemon juice and zest provides a bright acidity that cuts through the richness of the meat, while sliced fennel adds a subtle anise sweetness and delicate crunch. Chicken broth deglazes the pan, creating a light, glossy sauce that coats the scaloppine beautifully. Garnished with fresh Italian parsley, this meal is perfect for a special weeknight dinner or a romantic evening at home. It comes together quickly, offering a sophisticated flavor profile without requiring hours in the kitchen. Serve with pasta, rice, or roasted potatoes for a complete, satisfying meal.Ingredients
Directions
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Trim the fennel bulb, removing the fronds (reserve for garnish if desired) and tough outer layers. Slice the bulb thinly into half-moons.
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Place veal cutlets between two sheets of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
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Dredge the pounded veal cutlets lightly in flour, shaking off any excess.
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Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
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Add the fennel slices to the skillet and sauté for 3-4 minutes until softened and lightly golden. Remove fennel from the pan and set aside on a plate.
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In the same skillet, add the remaining 1 tablespoon of oil if needed. Working in batches to avoid crowding, add the floured veal cutlets.
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Cook the veal for 2-3 minutes per side, or until golden brown and just cooked through. Transfer the cooked veal to the plate with the fennel.
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Reduce heat to medium. Pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon.
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Stir in the lemon juice and lemon zest. Simmer the sauce for 2-3 minutes until slightly reduced and glossy.
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Return the veal and fennel to the skillet, spooning the sauce over everything.
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Warm the veal and fennel in the sauce for 1 minute. Sprinkle with finely chopped Italian parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 397.8kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 6.3g32%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
