Lamb Scaloppini with Tapenade and Fennel

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

1. Spread 1 teaspoon of tapenade on each scaloppini. Fold in half to enclose tapenade. Coat scaloppini lightly with flour.
2. 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.
3. Add fennel and broth to skillet and cook until soft, about 10 minutes. Season with salt and pepper.
4. 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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse