Photo of Lamb Scaloppini  with Tapenade and Fennel by WW

Lamb Scaloppini with Tapenade and Fennel

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
The assertive flavours of tapenade —

Ingredients

Prepared olive tapenade

4 tsp

Lean lamb scaloppini

16 oz, four 4-oz pieces

All-purpose flour

1 Tbsp

Uncooked fennel bulb(s)

2 medium, thinly sliced

Canned chicken broth

1 cup(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Lemon(s)

1 medium, quartered

Instructions

  1. Spread 1 teaspoon of tapenade on each scaloppini. Fold in half to enclose tapenade. Coat scaloppini lightly with flour.
  2. Spray a large, nonstick skillet with olive oil cooking spray. Heat on high. Sauté scaloppini until brown on both sides and firm. Remove and keep warm.
  3. Add fennel and broth to skillet and cook until soft, about 10 minutes. Season with salt and pepper.
  4. Set a scaloppini on each of 4 plates, top each with 2/3 cup fennel sauce and garnish with a lemon wedge.