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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