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  • Preheat the oven to 175 degrees . In a large bowl, whisk the lemon juice, agave and 2 tbsp. EVOO. Add the fennel, some fronds, onion and celery; toss and season with salt and pepper.

  • In a large heavy skillet, heat 3 tbsp. EVOO over medium-high. Season the veal and dust with flour. When the oil ripples, add half the veal to the skillet and cook until browned, about 2 minutes per side. Transfer to a rimmed baking sheet and place in the oven. Repeat with the remaining veal.

  • Reduce the heat to medium. Add the butter; when it foams, add the apples and shallots, and season. Saute, stirring often, until the apples soften, about 3 minutes. Add the nutmeg, then the Calvados. Add the cream, bring to a bubble, and simmer until sauce thickens, about 2 minutes.

  • Serve the veal with the apples, sauce and slaw. Garnish with fennel fronds.