Tonight I made Veal Piccata with Lemon, Capers and Parsley-Butter Sauce.

Here’s the recipe:

INGREDIENTS:

4 (8oz) veal cutlets 1/2 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 lb. spaghetti

METHOD:

Cook spaghetti in salted [...]

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