Veal scaloppine with lemon and fennel
My twist on an Italian classic balances soft veal escalopes, with the kick of a super-lemony sauce and the added crunch of finely sliced fennel.
Take 250g veal escalopes and pound with a meat tenderiser hammer, or with the side of a rolling pin to flatten a bit. Dredge in 2 tsp flour and shake lightly to remove the excess. Heat a little olive oil in a pan and fry the veal quickly, around a minute or two on each side, till lightly golden. Season with sea salt and pepper and add 1/3 cup white wine, the juice of 1 lemon, and 1 small head of fennel, cut in half lengthwise and then sliced thinly cross-wise.
Add a knob of butter and reduce the liquid down for a couple more minutes. Sprinkle with chopped parsley and the zest of 1 lemon. Serve immediately.
Serve 2.
