Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless veal round
                        (about 9-10 small pieces)
   1      teaspoon      salt
     1/2  teaspoon      pepper
   3      tablespoons   flour
     3/4  teaspoon      dried oregano
   3      tablespoons   olive oil
   2      cloves        garlic
   1      large         onion -- chopped
   1 1/2  cups          beef broth
     1/4  cup           fresh lemon juice
   8      thin slices   lemon
   2      tablespoons   capers
     1/4  cup           finely minced fresh
                        parsley

Preparation:

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.