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LOCATION: Recipes >> Beef Veal >> Veal Piccata 02

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Veal Piccata

2 lb boneless veal round, (about 9-10 small pieces)
1 tsp salt
1/2 tsp pepper
3 Tbsp flour
3/4 tsp dried oregano
3 Tbsp olive oil
2 cloves garlic
1 large onion, chopped
1 1/2 cup beef broth
1/4 cup fresh lemon juice
8 thin slices lemon
2 Tbsp capers
1/4 cup 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 simmer 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.

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