Recipe courtesy Tyler Florence
Cook spaghetti in salted boiling water until just cooked. Drain and set aside.
Set a large sauté pan over medium heat and add a 3-count of olive oil. Season flour with salt and pepper and lightly coat cutlets. Beat eggs in a bowl, season and add 1 tablespoon of water. 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 gradually add the cold butter cubes as you whisk to thicken up the sauce. Taste and give it a final season.
Serve veal over pasta topped with capers and parsley butter sauce. Garnish with fresh parsley.
Edited: August 4th, 2009