Title: Veal Piccata
Categories: Italian Meat Veal
Yield: 6 Servings
| 2 | lb | Boneless veal round, |
| | | (about 9-10 small pieces) |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Flour |
| 3/4 | ts | Dried oregano |
| 3 | tb | Olive oil |
| 2 | | Cloves garlic |
| 1 | lg | Onion, chopped |
| 1 1/2 | c | Beef broth |
| 1/4 | c | Fresh lemon juice |
| 8 | | Thin slices lemon |
| 2 | tb | Capers |
| 1/4 | c | Finely minced fresh |
| | | Parsley |
Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil
over moderate-low heat in a 12-inch skillet. Add the garlic and onion and
saute for 3-5 minutes or until soft but not browned. With a slotted spoon
remove the onion and garlic and set aside. Raise the heat to medium-high
and brown the veal slices on both sides. Return the onion and garlic to the
pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15
minutes. Stir in the lemon juice and coat the veal slices evenly with the
juice. Arrange on a heated serving platter and garnish with the lemon
slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine.