Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti , store-bought

  2. 2 tablespoons extra-virgin olive oil

  3. 1 cup all-purpose flour Kosher salt and freshly ground black pepper

  4. 4 eggs, beaten

  5. 4 (8-ounce) veal cutlets

  6. 1 cup dry white wine

  7. 1 lemon , juiced

  8. 2 tablespoons capers, washed and drained

  9. 1/2 stick unsalted butter

  10. 2 tablespoons chopped fresh flat-leaf parsley Grated parmesan, for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente . Drain and set aside in a large bowl Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley , then add 2 tablespoons butter as you whisk to thicken up the sauce . Taste and season with salt and pepper, if needed.. Toss the pasta with the remaining butter and season with salt and grated Parmesan , to taste. Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.


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