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.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.