A lovely stew version of the classic Piccata dish, using chicken of veal
Place a piece of parchment paper or aluminum foil on a work surface, add the flour and a generous sprinkling of a seasoned salt mixture evenly coat the veal cubes with the flour, shake to release excess
In a casorole style pan, heat the olive oil with the crushed or smashed garlic, when the oil is hot, lightly chop the rosemary and sage and add it to the oil, add the veal and brown on all sides.
When the meat is browned, remove the veal from the pan, place on a dish while you deglaze the pan the pan with the white wine, scrape the bottom well to release the crusty brown bits, when the bottom has been scraped and the wine starts to turn into a sauce
Add the veal back into the casserole, pour in the broth and lemon juice, add the capers and fresh ground pepper. Simmer with a lid slightly open for at least 1 hour- 1 1/2 hours, stirring and turning the veal, adjust the salt and pepper. When the juices are reduced and the meat is tender and falling apart, the stew is finished. If you need more liquid, add more chicken broth
Serve the stew with it's lemony caper sauce with either, cous cous, rice or mashed potatoes