Recipes
Veal with Fennel-Wine Sauce
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Added Dec 4th, 07 by
FoodConnect.com Test Kitchen
FoodConnect.com Test Kitchen
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 297 | 15% |
| Fat 17g | 25% |
| Cholesterol 102mg | 34% |
| Sodium 371mg | 15% |
| Carbohydrates 5g | 15% |
Ingredients
- 1 fennel, bulb, fresh
- 4 veal cutlets (12 oz. total)
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1 tbsp butter, salted
- 1 garlic minced
- 1/2 cup wine, white, med
- 1/3 cup broth, chicken, light, fat free, rducd sod, cnd
Recipe Method
1. Remove feathery tops from fennel bulb; snip enough of the tops to measure 1 to 2 tablespoons. Set aside. Cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice ffrom the fennel base. Cut fennel bulb into thin slices, removing the core; set aside.2. Trim fat from veal; season veal with the 1/4 teaspoon salt and the 1/8 teaspoon pepper. In a large skillet melt butter over medium-high heat. Cook veal, half at a time, in hot butter for 4 to 6 minutes or until browned and slightly pink in center, turning once. Transfer veal to a serving platter. Cover and keep warm.
3. Add the sliced fennel and garlic to hot skillet; cook and stir for 1 minute. Add wine and broth. Bring to a boil; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until mixture is reduced by half. Stir in the 1/8 teaspoon salt and the dash of pepper. Spoon fennel sauce over meat. Sprinkle with reserved fennel tops.
