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| RECIPE FOR VEAL PICCATA |
Title: Veal Piccata
Category: Italian
Serves: 6
Ingredients:
| 2.00 | lb | Boneless veal round, | | | (about 9-10 small pieces) | | 1.00 | ts | Salt | | 0.50 | ts | Pepper | | 3.00 | tb | Flour | | 0.75 | ts | Dried oregano | | 3.00 | tb | Olive oil | | 2.00 | | Cloves garlic | | 1.00 | lg | Onion, chopped | | 1.50 | c | Beef broth | | 0.25 | c | Fresh lemon juice | | 8.00 | | Thin slices lemon | | 2.00 | tb | Capers | | 0.25 | c | Finely minced fresh | | | Parsley |
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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