Sauteed Veal with Lemon on a Bed of Broccoli Rabe

Ingredients

• 10 ounces broccoli rabe 
• 1 tablespoon butter 
• 0.5 cup chicken stock see 
• 1 handful flat-leaf parsley fresh finely chopped
• 2 tablespoons flour all-purpose
• 1  garlic clove chopped
• 0.3 teaspoon ground nutmeg grated
• 1  lemon zest ripe juiced
• 2 tablespoons olive oil extra-virgin
• 2 servings salt and pepper black freshly ground
• 0.5 pound veal scallops thinly sliced
• 0.3 cup water 

Equipment

• frying pan
• whisk

Directions

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