Veal Piccata with Lemon, Capers, and Parsley-Butter Sauce
Ingredients
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1 pound spaghetti
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Extra-virgin olive oil
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1/2 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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4 8-ounce veal cutlets
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2 eggs
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1 tablespoon water
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1 cup dry white wine
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1 lemon, juice only
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2 tablespoons capers, washed and drained
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1 tablespoon chopped fresh Italian flat-leaf parsley
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1/2 stick unsalted butter, chilled and cut into cubes
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Italian flat-leaf parsley leaves, for garnish
Directions
1.
Bring a large stockpot of salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
2.
Meanwhile, in a large saute pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Season flour with salt and pepper;
dredge cutlets in flour to coat. Beat eggs and water in a bowl; season with salt and pepper. Dip cutlets in egg wash, then place in the hot
saute pan. Cook veal about 2 minutes per side, until golden brown. Remove veal to a plate. Deglaze pan with wine, scraping up brown bits
with a wooden spoon. Cook wine until reduced by half. Stir in lemon juice, capers, and the 1 tablespoon parsley. Gradually add the cold butter cubes whisking to thicken the sauce. Season to taste.
3.
Serve veal over pasta and top with capers and parsley butter sauce. Garnish with parsley leaves.
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Veal Scaloppine with Marsala
In this classic Italian recipe, thin slices of veal are quickly seared in a skillet, and the pan drippings are used to make the delectable marsala sauce.
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