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Veal piccata

Yield: 6 servings

Ingredients:

• 2 lb Boneless veal round
• 1 lg Onion chopped (about 9-10 small pieces) 1 1/2 c Beef broth
• 1 ts Salt 1/4 c Fresh lemon juice
• 1/2 ts Pepper 8 Thin slices lemon
• 3 tb Flour 2 tb Capers
• 3/4 ts Dried oregano 1/4 c Finely minced fresh
• 3 tb Olive oil Parsley
• 2 Cloves garlic

Instructions:

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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