Orange veal scaloppine with pan-cooked fennel and bread

Ingredients

For 1 serving

• Veal top round150 g
• All-purpose flour6 g
• Fresh orange juice80 ml
• Orange zest1 g
• Fennel200 g
• Whole wheat bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Trim the fennel and cut it into slices about half a centimetre thick. Heat half the oil in a frying pan over medium heat, add the fennel, a pinch of salt and a splash of water, cover and cook for 12 minutes, until tender and golden.
2. Meanwhile pound the veal slices, season with salt and pepper and dredge them in the flour, shaking off the excess.
3. Heat the remaining oil in another pan over medium-high heat and brown the slices for 1 minute per side, until golden.
4. Add the orange juice and zest and let it reduce for 2 minutes, until the sauce is creamy and coats the meat.
5. Serve with the fennel and the wholemeal bread.