Escalope to fennel

Name: Escalope to fennel
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g rice, salt, 200 g fennel; 1 fresh or 2 dried tomatoes, 2 olives (in oil); 1 (100 g) Veal escalope; 2 TEASPOONS oil, pepper, 100 ml broth; 7-10 Tbsp juice of 1/2 lemon; 1/2-1 TEASPOON sauce thickener

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g rice, salt, 200 g fennel
1 fresh or 2 dried tomatoes, 2 olives (in oil)
1 (100 g) Veal escalope
2 TEASPOONS oil, pepper, 100 ml broth
7-10 Tbsp juice of 1/2 lemon
1/2-1 TEASPOON sauce thickener

Directions

1
Cook the rice in approx. 1/8 l salt water for approx. 20 minutes. Clean and wash the fennel and tomato. Chop tomato and olives
2
Fry the meat in oil for about 1 minute per side, season and remove. Sauté fennel, olives and tomato in the frying fat, add stock and lemon and bring to the boil. Steam for about 3 minutes, season and bind. Serve with the rice