Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          fennel
   7      tablespoons   virgin olive oil -- divided
   1      pound         veal hip or top round
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           flour
   1      cup           chicken broth
                        juice and zest of 1 large lemon
     1/4  cup           finely-chopped Italian parsley

Preparation:

Core fennel and cut in half. Cut each half into 1/8-inch julienne. In a 10- to 12-inch sauté pan, heat 3 tablespoons olive oil over medium heat until just smoking. Add fennel and cook, stirring often until soft and golden, about 8 to 10 minutes. Remove from pan and set aside. Slice veal into 1/8-inch thick slices (or arrange to have your butcher do this for you). Pound each piece of veal with a meat hammer until nearly paper thin. Season each piece with salt and pepper and dredge in flour. Heat remaining 4 tablespoons olive oil in a 12- to 14-inch sauté pan until smoking. Add 4 pieces dredged veal and cook until light golden-brown on each side, about 2 minutes. Remove to plate and continue with remaining pieces. When second batch is browned, add first batch back into pan and add chicken broth and lemon juice and cook 2 to 3 minutes, until liquid is nearly gone. Remove veal to platter, add fennel and parsley and pour sauce over meat. Sprinkle with lemon zest and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5701)