Method:
1 For the fennel salad, combine the fennel, parsley, capers and lemon juice in a bowl.
2 Heat oil and butter in a frying pan over a medium heat, cook the veal for 1-2 minutes on each side or until cooked to your liking.
3 Juice 1 orange and peel and segment the other. Combine the orange juice, red onion, garlic, vincotto, caster sugar, mustard and saffron in a small saucepan and place over a medium heat, simmer for 3-4 minutes until reduced slightly. Remove from heat and whisk in a drizzle of olive oil. Pour warm dressing over the orange segments.
4 Spoon the sauce on the bottom of a plate, top with the veal and serve with the fennel salad.

Note The word vincotto translates to ‘cooked wine’. It’s a little sweeter and thicker than traditional vinegar. Available from specialty food outlets.