Veal Piccata
Description
This Italian dessert features Boneless veal round, lg Onion, chopped. It delivers aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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(about 9-10 small pieces) 1 1/2 c Beef broth 1 ts Salt 1/4 c Fresh lemon juice 1/2 ts Pepper 8 Thin slices lemon 3 tb Flour 2 tb Capers 3/4 ts Dried oregano 1/4 c Finely minced fresh 3 tb Olive oil Parsley 2 Cloves garlic Rub the veal pieces with the salt, pepper, flour, and oregano.
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Heat the oil over moderate-low heat in a 12-inch skillet.
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Add the garlic and onion and saute for 3-5 minutes or until soft but not browned.
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With a slotted spoon remove the onion and garlic and set aside.
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Raise the heat to medium-high and brown the veal slices on both sides.
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Return the onion and garlic to the pan and add the broth.
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Bring to a boil, cover, then turn to simm for 10-15 minutes.
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Stir in the lemon juice and coat the veal slices evenly with the juice.
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Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley.
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A nice accompaniment is Gnocchi a la Romaine
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, boneless, chopped, dessert, italian, onion, piccata, round, sautéing, title, veal
