Braised Breast Of Veal With Fennel And Green Olives | Emerils.com

Ingredients

• 4 ounces pancetta, diced
• 1 cup small-diced onion
• 1/2 cup small-diced carrot
• 1/2 cup small-diced celery
• 1 tablespoon salt
• 2 cups dried breadcrumbs
• One 14-ounce can artichoke hearts (in water), drained and chopped
• 3 tablespoons minced garlic
• 2 teaspoons dried Italian herbs, crumbled between your fingers
• Grated zest of 1 lemon
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/2 cup olive oil
• 4 pounds boneless breast of veal
• 1 1/4 teaspoons freshly ground black pepper
• 1 cup white wine
• 1 cup chicken stock or canned low-sodium chicken broth
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon fennel seeds
• 2 medium fennel bulbs, cored and thinly sliced
• 1 1/4 cups sliced pitted green olives
• 1/4 cup chopped fresh parsley leaves, for garnish