Veal Piccata

Recipe Ingredients

2 lbs	908g / 32oz	Boneless veal round
		(about 9-10 small pieces)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3 tablespoons	45ml	Flour
3/4 teaspoon	3.8ml	Dried oregano
3 tablespoons	45ml	Olive oil
2		Garlic
1		Onion - chopped (large)
1 1/2 cups	355ml	Beef broth
1/4 cup	59ml	Fresh lemon juice
8		Lemon
2 tablespoons	30ml	Capers
1/4 cup	23g / 0.8oz	Finely minced fresh
		Parsley

Recipe 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 sauteefor 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.

Source:
Mario Batali

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.