Ingredients
Veal scaloppine with potato fennel gratin
Method
1.Preheat oven to 180°C. Oil deep 1-litre (4-cup) baking dish.
2.Using sharp knife, mandoline or V-slicer, cut potatoes into very thin slices; pat dry with absorbent paper. Layer a third of the potato into dish; top with half the fennel. Continue layering remaining potato and fennel, finishing with potato.
3.Blend flour with a little cream in medium jug; gradually stir in remaining cream and milk. Pour cream mixture over potato; dot with butter.
4.Bake gratin, covered, about 45 minutes or until vegetables are just tender. Uncover; sprinkle with combined cheese and breadcrumbs. Bake further 20 minutes or until browned.
5.Meanwhile, heat oil in large frying pan; cook veal, in batches, until cooked as desired. Remove from pan; cover to keep warm.
6.Add juice, wine and garlic to same pan; bring to the boil. Reduce heat; simmer, uncovered, until reduced by half. Add stock and mustard; simmer, uncovered, a further 5 minutes. Remove from heat; stir in capers and parsley.
7.Serve veal topped with sauce, accompanied by gratin.
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