Veal With Lemon And Oregano - cooking recipe

Ingredients

1/4 cup olive oil
2 cloves garlic, thinly sliced
1 tbsp fresh oregano leaves
8 (3.5 oz) veal escalopes
1 tsp lemon zest
2/3 cup lemon juice
2 tsp finely chopped fresh flat-leaf parsley leaves

Preparation

In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Cook garlic and oregano, stirring, until garlic is lightly browned and oregano is crisp. Remove with a slotted spoon and drain on paper towels.
Add remaining oil to pan. Working in batches, cook veal until browned on both sides. Add lemon zest, lemon juice and parsley. Cook for 1 min.
Serve veal drizzled with pan juices and sprinkled with garlic and oregano mixture. Season to taste.