Veal Cutlets with Fennel

This recipe is from a cookbook my mom gave me, Perfect Italian.  This is a great cookbook if you are looking for some new classic Italian cuisine.  The first time I made this dish, I was in love!  Usually, I make this dish with pork, but I found some veal cutlets on sale at Wegmans, so I felt adventurous.  If you have never cooked with fennel this is a great dish to incorporate it in.  It gives just the right crunch, sweetness and texture to enhance all flavors of your meal!

Fennel Sauce Mixture

Veal Cutlets
flour mixture (flour, salt, pepper and garlic powder)
1 egg
1 cup of thinly sliced fennel
thyme
sage
1/2 cup of cream
1/2 cup white wine
gorgonzola or blue cheese crumbles
olive oil


Start by dipping veal in egg wash, then flour mixture.  Fry veal in pan on medium-high heat, about 3 minutes on each side.  You just want to brown the sides.  Since the veal is very thin, it cooks very fast.  You will also be putting the veal back in the pan so you don't need to worry about cooking it through.  Place on plate.  In the same pan, add fennel, thyme, sage and white wine.  Reduce to medium heat, cook until the fennel has browned and softened.  Add cream and cheese crumbles.  Reduce and heat sauce.  Add veal to pan.  Cook veal for another 2-3 minutes on each side in sauce. Plate and Enjoy :)