This Italian classic, Veal Piccata, is served at the finest restaurants worldwide. With a rich buttery caper sauce, it is paired perfectly with simply cooked pasta. In Italy, Veal Piccata is served as a secondi or second, following a pasta course.
- 2 pounds boneless veal round, (about 9-10 small pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tablespoons flour
- 3/4 teaspoons dried oregano
- 3 Tablespoons olive oil
- 2 cloves garlic
- 1 large onion, chopped
- 1 1/2 Cups beef broth
- 1/4 Cup fresh lemon juice
- 8 thin slices lemon
- 2 Tablespoons 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.
- A nice accompaniment is Gnocchi a la Romaine.
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