SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE

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Sauteed Veal with Lemon on a Bed of Broccoli Rabe image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 pound thinly sliced veal scallops
Salt and freshly ground black pepper
1 ripe lemon, zested and juiced
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup water
10 ounces broccoli rabe
1 garlic clove, chopped
1/4 to 1/2 teaspoon grated or ground nutmeg

Steps:

  • In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
  • Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
  • To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

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