VEAL PICCATA WITH LEMON, CAPERS AND PARSLEY-BUTTER SAUCE
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 40 minutes
4 (8oz) veal cutlets
‚ąŹ cup flour
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 eggs, beaten
1 cup dry white wine
2 tablespoons chopped parsley
1 lemon, juice
1/2 stick unsalted butter, chilled and cut into cubes
2 tablespoons capers, washed and drained
1 pound spaghetti
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.