Veal Piccata with Angel Hair Pasta

• servings: 4 servings

Ingredients

1/2 Lb Angel Hair Pasta

4 tablespoons Olive Oil (Divided)

2 1/2 teaspoons Salt (Divided)

1 3/4 teaspoons Freshly Ground Pepper (Divided)

3 tablespoons Chopped Fresh Parsley

1 teaspoon Chopped Fresh Parsley

2 teaspoons Chopped Fresh Basil

2 tablespoons Freshly Grated Parmigiano-Reggiano

1 cup All Purpose Flour

8 each 3 ounce Veal Medallions, Pounded 1/4 Inch Thick

3 tablespoons Unsalted Butter

1/2 cup Dry White Wine

1/4 cup Chicken Stock

2 tablespoons Fresh Lemon Juice

2 tablespoons Capers, Drained

2 teaspoons Minced Garlic

Directions

1. Cook Pasta per package directions. When cooked drain and return pasta to pot. Add to pot 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of pepper, 2 tablespoons of parsley, 2 teaspoons basil, and 2 tablespoons of Parmigiano-Reggiano and toss pasta to coat. Place a lid on pot and keep pasta warm

2. In a shallow bowl combine 1 cup of flour, 1 teaspoon salt, and 1 teaspoon pepper. Set aside

3. Season both sides of each medallion with remaining salt and pepper. One at a time, dredge the medallions in seasoned flour, shaking to remove any excess flour.

4. In a large skillet over medium-high heat the remaining 2 tablespoons of oil and 1 tablespoon of butter. When butter is melted add medallions in batches and cook until golden brown and just cooked through about 1 to 1 1/2 minutes per side. Remove and place on paper towels to drain, set aside.

5. Add the wine to the juices left in pan and bring to a boil, stirring to deglaze the pan, and cook until wine is reduced by half, about 2 to 3 minutes. Add chicken stock, lemon juice, cappers, and garlic and return to a boil, stirring until the mixture is thickened, about 4 ninutes. Stir in the remaining butter and 1 tablespoon of parsley.When the butter has melted, return the medallions to the pan and cook until heated thru, about 1 minute.

6. To serve, divide pasta equally between 4 plates. Add 2 medallions to each plate. Spoon the sauce over the veal and garnish with ¼ teaspoon of parsley. Serve immediately.