| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian6 |
6 |
servings |
INGREDIENTS
| 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 |
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
sauté.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.
Per serving: 116 Calories (kcal); 7g Total Fat; (44% calories from fat); 4g
Protein; 15g Carbohydrate; 0mg Cholesterol; 704mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: Peacemaker”