Veal Piccata Recipe

With a meat mallet or rolling pin, flatten the cutlets between two sheets of plastic wrap to a 1/4 -inch thickness. In a shallow dish, slightly beat the egg. In a second dish, combine the flour and oregano. Dip cutlets into egg; then lightly coat with flour mixture. In a 10-inch skillet, heat the butter and oil. Over medium heat, sauti 3 to 4 cutlets at a time for 2 to 3 minutes on each side, until lightly browned. Remove to a serving dish and keep warm. Add lemon peel and juice, lemon half-cartwheel slices, and capers to the pan drippings in the skillet. Heat and spoon over the cutlets. Garnish with parsley sprigs, if desired.