Servings:
Serves 4
Total Time:
40 mins
Ingredients
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1 poundspaghettisee savings
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Extra-virgin olive oilsee savings
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1/2 cupall-purpose floursee savings
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Kosher salt and freshly ground black peppersee savings
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48-ounce veal cutletssee savings
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2eggssee savings
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1 tablespoonwatersee savings
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1 cupdry white winesee savings
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1lemon, juice onlysee savings
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2 tablespoonscapers, washed and drainedsee savings
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1 tablespoonchopped fresh Italian flat-leaf parsleysee savings
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1/2stick unsalted butter, chilled and cut into cubessee savings
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Italian flat-leaf parsley leaves, for garnishsee savings
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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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