Preparation / Directions:
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.
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