Veal piccata

Yield: 6 servings

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

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