1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
kosher salt
black pepper
4 eggs; beaten
4 veal cutlets; 8 oz ea
1 cup dry white wine
1 lemon; juiced
2 tablespoons capers; washed, drained
1/2 stick unsalted butter
2 tablespoons flat-leaf parsley; chopped
parmesan; grated, garnish

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl

2. Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. 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 add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed.

3. Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.

4. Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.