1/4 c. flour
1/4 tsp. pepper
2 lbs. veal cutlets, fat trimmed off
2 tbsp. oil
2 onions, sliced
1 clove garlic, diced (optional)
1/2 c. water
2 tbsp. lemon juice
1 tsp. dried oregano
2 tbsp. chopped parsley

Coat veal with flour, 1/2 of the salt, pepper, and brown on both sides in oil. Remove from the pan and saute the onions and garlic. Return the meat to the pan and add the rest of the ingredients. Cook, covered, simmering over low heat for about 30 minutes, adding more water if needed.