Veal Piccata

Ingredients

1 lb spaghetti

2 tablespoons EVOO

1 cup all purpose flour

S&P

4 eggs, beaten

1 teaspoon hot sauce

4 veal cutlets

1 cup white wine

1 lemon, juiced

2 tablespoons capers

4 tablespoons unsalted butter

2 tablespoons chopped fresh flat leaf parsley

Fresh grated parmesan for garnish

Directions

Bring a large pot of water with a splash of EVOO to a boil. Add spaghetti and cook according to package directions.

Set a large saute pan over medium high heat and add 2 tablespoons of EVOO. In a shallow bowl combine the flour and the S&P to taste. Lightly coat cutlets in the flour. Combine the eggs and hot sauce in another bowl. Dip the cutlets in the egg mixture and then place directly into the hot saute pan. Cook about 2 minutes on each side until golden. Set veal aside on a plate and tent with aluminum. Deglaze the pan with the wine and reduce by half. Add the lemon juice, capers and 1 tablespoon of parsley. Then add 2 tablespoons of butter thicken the sauce. Taste and season with additional S&P.

Toss the pasta with the remaining butter and season with salt and parmesan.

Serve the pasta on plates topped with the veal. Drizzle with caper/lemon/butter sauce and garnish with the remaining parsley.