Veal Scaloppine with Broccoli Rabe and Lavender

Name: Veal Scaloppine with Broccoli Rabe and Lavender
Yield: Serves 4
Ingredients: Kosher salt; 12 ounces broccoli rabe, trimmed; 4 very thin slices traditionally smoked ham; 4 (4-ounce) pieces veal scaloppine (1/4-inch-thick cutlets); Freshly ground black pepper; All-purpose flour; Grapeseed oil; 1 1/2 cups dry Riesling; 6 tablespoons (3/4 stick) unsalted butter, at room temperature; 1/4 teaspoon picked lavender flowers or finely chopped leaves

January 24, 2012

As quick as a stir-fry, this is my go-to fast food. My take on veal scaloppine uses ham, Riesling, and, best of all, lavender. The floral herb is similar to sage and works beautifully here. I prefer the aroma of the tiny purple buds on the flowers, but if you can’t find those, the leaves work well, too.

Recipe notes

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