Veal Scaloppine With Potato And Fennel Gratin - cooking recipe

Ingredients

14 oz waxy potatoes
1 small fennel bulb, thinly sliced
1 tbsp flour
1 1/4 cups heavy cream
2 tbsp milk
1 tbsp butter
1/4 cup coarsely grated Parmesan cheese
1/2 cup stale breadcrumbs
2 tbsp olive oil
8 None veal cutlets
2 tbsp lemon juice
1/4 cup dry white wine
1 clove garlic, crushed
3/4 cup chicken stock
1 tsp Dijon mustard
2 tbsp drained baby capers, rinsed
1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

Preheat the oven to 350\u00b0F. Oil a deep 1-quart baking dish.
Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices. Pat dry with paper towels. Layer a third of the potato into the prepared dish and top with half the fennel. Continue layering the remaining potato and fennel, finishing with the potato.
Blend the flour with a little cream in a medium bowl. Gradually stir in the remaining cream and milk. Pour the cream mixture over the potato; dot with butter.
Bake the gratin, covered, for about 45 mins or until vegetables are just tender. Uncover and sprinkle with combined cheese and breadcrumbs. Bake for a further 20 mins or until browned.
Meanwhile, heat the oil in a large skillet on medium-high heat. Cook the veal, in batches, until browned. Remove from the pan and cover to keep warm.
Add the lemon juice, wine and garlic to the pan and bring to a boil. Reduce the heat to low; simmer, uncovered, until reduced by half. Add the stock and mustard and simmer, uncovered, for a further 5 mins. Remove from the heat and stir in the capers and parsley.
Serve the veal topped with sauce, accompanied by gratin.