Cook spaghetti in salted boiling water until just cooked.¬† Drain and set aside.
Set a large saut√© 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