Veal scaloppini with lemon cream sauce
1 bulb(s), thinly sliced
4 stick(s), cut into matchsticks
4 medium, thinly sliced
1 medium, cored and cut into matchsticks
2 tablespoons, chopped
Lemon Juice, Fresh
Calorie controlled cooking spray
Veal Escalope, Raw
Capers, in Brine
2 clove(s), crushed
Chicken stock cube(s)
½ cube(s), 125ml
Half Fat Crème Frâiche
- Combine the fennel, celery, radishes, apple, half the chopped parsley, half the lemon juice and the olive oil in a large bowl.
- Mist a large nonstick frying pan with the cooking spray and put over a high heat. Add the veal escalopes and cook for 1–2 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 2 minutes.
- While the veal is resting, put the capers and garlic in the pan and cook, stirring, for 30 seconds or until fragrant. Add the stock and remaining lemon juice and bring to the boil. Reduce the heat and simmer until reduced by half. Add the crème fraîche and cook for 2 minutes or until slightly thickened. Remove from the heat and stir in the remaining chopped parsley.
- Put the veal onto serving plates and drizzle with the sauce, then top with the extra parsley sprigs and serve with the fennel salad and sourdough.