Pan-fried veal piccata with white wine

Ingredients:

• 450 g spaghetti
• 2 tbsp. l. olive oil
• 1 cup flour
• 4 eggs, beaten
• 4 veal chops, 220g each, pounded to 0.6mm.
• 1 cup dry white wine
• Juice of 1 lemon
• 2 tbsp capers, washed and dried
• 55 g butter
• 2 tbsp chopped fresh flat-leaf parsley
• Grated Parmesan cheese for serving

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente. Drain the pasta and set aside in a large bowl.
2. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. In a shallow bowl, combine the flour, salt, and black pepper to taste. Lightly coat the chops in the flour.
3. Whisk the eggs in a bowl with 1 tablespoon of water, season with salt and pepper. Dip the cutlets in the egg, then place them directly in the hot frying pan. Fry the veal for about 2 minutes on each side, until golden brown. Transfer the cutlets to a plate.
4. Deglaze the pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons of butter, stirring until the sauce thickens. Taste and season with salt and pepper if needed.
5. Toss the spaghetti with the remaining butter, season with salt and sprinkle with grated Parmesan.
6. Serve the pasta with the veal. Drizzle with the lemon-cream sauce and sprinkle with the remaining parsley.