MM: Veal Piccata
---------- Recipe via Meal-Master (tm) v8.05
Title: Veal Piccata
Categories: European, Meats
Yield: 6 Servings
2 lb Boneless veal round,
(about 9-10 small pieces)
1 ts Salt
1/2 ts Pepper
3 tb Flour
3/4 ts Dried oregano
3 tb Olive oil
2 Cloves garlic
1 lg Onion, chopped
1 1/2 c Beef broth
1/4 c Fresh lemon juice
8 Thin slices lemon
2 tb Capers
1/4 c Finely minced fresh
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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