Perfect Veal Piccata
1 pound thin spaghetti noodles
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish
Boil spaghetti noodles over high heat in salted water until al dente. Drain pasta and drizzle with olive oil to prevent the noodles from sticking together. Set aside in a large bowl.
Add 2 tablespoons of olive oil to a large saute pan over medium heat. Combine flour, salt and pepper in a bowl. In a separate bowl beat eggs with 1 tablespoon of water and season with salt and pepper. Add 2 tablespoons of olive oil to a large saute pan over medium heat. Lightly coat veal cutlets in the flour mixture. Dip cutlets in egg wash and immediately place into hot pan. Saute veal for approximately 2 minutes per side until golden brown. Remove cutlets from pan. Add 1 cup of white wine to saute pan to deglaze. Cook until liquid is reduced by half. Whisk in lemon juice, capers and 1 tablespoon of parsley. Add 2 tablespoons of butter while whisking to thicken. Add salt and pepper to taste.
Melt remaining 2 tablespoons of butter. Pour over pasta, season with salt and grated parmesan, to taste.
Place 1 serving of pasta on each plate, top with veal cutlet and spoon lemon caper sauce over cutlet. Garnish with parsley.
Adapted from Tyler Florence, Food Network
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