Sauteed Veal with Lemon on a Bed of Broccoli Rabe | Chris F. Nicholson

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/2 pound thinly sliced veal scallops
• Salt and freshly ground black pepper
• 1 ripe lemon, zested and juiced
• A handful of fresh flat-leaf parsley, finely chopped
• 1/4 cup water
• 10 ounces broccoli rabe
• 1 garlic clove, chopped
• 1/4 to 1/2 teaspoon grated or ground nutmeg