Baby Veal

I know... it is sad.  But it is also delicious.  How can you deny yourself the deliciousness?  As you know, I'm a fan of Costco's Veal scallopini.  They do a great job with the thin, little cutlets.  They portion out enough for four servings - so we can have two dinners out of one package.  EXCELLENT.  While fresh is ALWAYS better than frozen, I've been saving this last portion of veal... and the time has come.  Veal scallopini has one destiny as far as I'm concerned: Lightly floured and shallow pan fried in olive oil - top those little babies off with a squirt of lemon or showered with a few salty capers (or both) and you're all set.  I bought some lovely spring onions in the market and decided to braise them with fennel and Swiss chard for a saucy side dish.  I dressed some peppery arugula with a spritz of lemon juice and dribble of olive oil to top it all off and brighten it all up.  YUM.  Here's how you make it.

Veal Scallopini with Spring Onion and Arugula
5 veal scallopini cutlets
bunch of arugula
1 lemon, zested and halved
1 fennel bulb, sliced
1 bunch Swiss chard, leaves sliced into ribbons + stems chopped separately
1 spring onion, sliced (green and white parts)
1 clove garlic, smashed but still whole
glass of wine (for braising)
slug of chicken stock ('bout a 2 sec pour)
sprinkle of parm
salt
pep
oil
flour for dusting veal

Spring Onions+Fennel+Swiss Chard:
Get a medium sauce pan over high heat with a glug of oil.  Plop in your onion, fennel and chard stems.  Saute for a couple of minutes.  Then  deglaze with your wine and then add the stock.  Then simmer for like 15 minutes until the veggies are nice and soft and then add the leaves and finish braising for a few more minutes.  The veggies should be swimming in a bit of liquid.  Slup it out of your sauce pan into a big serving dish and hold in a warm place for your veal.

Veal:
Dust the veal with a bit of flour, salt and pepper.  Get your non-stick pan super hot and drizzle in enough oil to thoroughly coat the bottom of the pan.  Work your veal scalopini in batches - 2 or 3 at a time - leave plenty of room so they'll brown up quickly and not drop the temp of the pan by over crowding.  Saute your scallopini until golden brown on both sides - 2 minutes or so - it's super thin and you don't want to over cook this delicate, tender meat.  Spritz half your lemon on top, pile on top of your braised veg.

Arugula:
Toss your greens with a minor drizzle of olive oil, the other half of the lemon juice and the zest.  Pile on top of your veal pile and top off with a sprinkle of parm.  Et Voile, dinner is ready!  Enjoy!