4 veal cutlets (8 oz. each)
¼ cup flour
Kosher salt and freshly ground black pepper
Extra virgin olive oil
2 eggs, beaten
1 cup dry white wine
2 Tbsp. chopped parsley
1 lemon, juiced
½ stick unsalted butter, chilled and cut into cubes
2 Tbsp. capers, washed and drained
1 lb. spaghetti

Cook spaghetti in salted boiling water until just cooked. Drain and set aside. Set a large sauté pan over medium heat and add a 3-count of olive oil. Season flour with salt and pepper and lightly coat cutlets. Beat eggs in a bowl, season and add 1 Tbsp. water. Dip cutlets in egg wash and then place into hot pan. Cook 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 gradually add the cold butter cubes as you whisk to thicken up the sauce. Taste and season, if desired. Serve veal over pasta topped with capers and parsley butter sauce. Garnish with fresh parsley.