Veal piccata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless veal round, |
| (about 9-10 small pieces) | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Flour |
| ¾ | teaspoon | Dried oregano |
| 3 | tablespoons | Olive oil |
| 2 | Cloves garlic | |
| 1 | large | Onion, chopped |
| 1½ | cup | Beef broth |
| ¼ | cup | Fresh lemon juice |
| 8 | Thin slices lemon | |
| 2 | tablespoons | Capers |
| ¼ | cup | Finely minced fresh |
| Parsley | ||
Directions
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.