Ingredients
- 4 tsp prepared tapenade
- 16 oz lean lamb scaloppini, four 4 oz pieces
- 1 Tbsp all-purpose flour
- 2 medium fennel bulbs, thinly sliced
- 1 cup chicken broth
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 lemon, quartered
Directions
- Spread 1 teaspoon of tapenade on each scaloppini. Fold in half to enclose
tapenade. Coat scaloppini lightly with flour.
- Spray a large, nonstick skillet with olive oil cooking spray. Heat on
high. Sauté scaloppini until brown on both sides and firm. Remove and keep
warm.
- Add fennel and broth to skillet and cook until soft, about 10 minutes.
Season with salt and pepper.
- Set a scaloppini on each of 4 plates, top each with 2/3 cup fennel sauce
and garnish with a lemon wedge.
Serves | 4
POINTS per serving | 5
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