Yield: 6 servings
|2 pounds||Boneless veal round,|
|\N \N||(about 9-10 small pieces)|
|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|
|¼ cup||Finely minced fresh|
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.