The ultimate veal piccata

  • 450g spaghetti, store-bought
  • 2 tbsp extra-virgin olive oil
  • 140g plain flour
  • Salt and freshly ground black pepper
  • 4 eggs, beaten
  • 4 (225g) veal cutlets
  • 240ml dry white wine
  • 1 lemon, juiced
  • 2 tbsp capers, washed and drained
  • 55g unsalted butter
  • Three pinches chopped fresh flat-leaf parsley
  • Grated parmesan, for garnish
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

2) Set a large saute pan over medium heat and add 2 tbsp of olive oil. In a shallow bowl combine the plain flour and salt and pepper, to taste. Lightly coat cutlets in the plain flour. Beat eggs in a bowl with 1 tbsp 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.

3) Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tbsp butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..

4) Toss the pasta with the remaining butter and season with salt and grated parmesan, to taste.

5) Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

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