Sauteed Veal With Lemon on a Bed of Broccoli Rabe
"Haven't tried yet, but can't wait to. This is another Rachael Ray recipe."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 1⁄2 cup chicken stock
- 1⁄2 lb veal scallops, thinly sliced
- salt and fresh pepper
- 1 lemon, juice and zest of
- 1⁄4 cup chopped parsley
- 1⁄4 cup water
- 10 ounces broccoli rabe
- 1 garlic clove, chopped
- 1⁄4 teaspoon nutmeg, freshly grated
directions
- In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
- Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
- To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.
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Reviews
-
Yum. The combination of the bitter broccoli rabe with the tart lemon veal is terrific!
RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
