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 simm 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.
Your Veal Piccata is ready. Buon appetito!
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