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.