Veal Piccata With Lemon, Capers, And Parsley-butter Sauce

Ingredients

  • 1 pound  spaghetti
  •   Extra-virgin olive oil
  • 1/2 cup  all-purpose flour
  •   Kosher salt and freshly ground black pepper
  • 4   8-ounce veal cutlets
  • 2   eggs
  • 1 tablespoon  water
  • 1 cup  dry white wine
  • 1   lemon, juice only
  • 2 tablespoons  capers, washed and drained
  • 1 tablespoon  chopped fresh Italian flat-leaf parsley
  • 1/2   stick unsalted butter, chilled and cut into cubes
  •   Italian flat-leaf parsley leaves, for garnish

Description

Bring A Large Stockpot Of Salted Water To A Boil. Add Spaghetti And Cook According To Package Directions. Drain And Set Aside.

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