Veal piccata is a classic Italian dish that you'll find is served at many Italian restaurants. Tender veal cutlets are covered in a creamy garlic and lemon sauce, garnished with capers, parsley, and lemon slices. Usually, the dish is served with a side of lightly dressed pasta, which diners love using to soak up the extra sauce. If you're craving veal piccata but the nearest Italian restaurant does not have any reservations available, have no fear. You can make this delicious dish yourself by following the directions below.

Ingredients (serves 2):

• 2 veal cutlets, approximately 6 ounces each, pounded to 1/4 inch in thickness
• 1/2 cup all-purpose flour
• kosher salt
• black pepper
• 1 egg, beaten lightly
• 1/2 cup white wine, such as chardonnay
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 pound thin spaghetti or linguine noodles
• 2 tablespoons heavy cream
• 1 tablespoon capers
• 1 tablespoon fresh parsley, minced
• 1/2 cup grated Parmesan cheese

Start by filling a large pot with water. Add a few teaspoons of salt, and bring the water to a boil. Add the pasta, and cook until al dente, which should be roughly 8 - 9 minutes. Drain the pasta, and set it aside.

Salt and pepper the veal cutlets. Then, dip them into the beaten egg before dredging them in the all-purpose flour. Heat the olive oil in a skillet over medium heat until it is hot, and then add the veal cutlets to the pan. Saute for 2 minutes, and then turn the veal over and saute for another 3 - 4 minutes.

Remove the veal from the pan, and set it aside on a plate. Reduce the heat to low, and add the wine, garlic, and lemon juice to the pan. Use a spoon or spatula to scrape the drippings from the bottom of the pan as the wine mixture simmers. Then, add a tablespoon of butter to the pan, stirring constantly. 

When the butter has melted and incorporated into the sauce, remove the pan from the heat and stir in the heavy cream and capers.

Melt the remaining butter, and toss it with the pasta. Divide the pasta between two plates, and then place the a veal cutlet on top of each pile of pasta. Drizzle any remaining sauce over the dish, and then top it with the parsley and Parmesan cheese. Serve, and enjoy.

For more information, you will want to contact a company such as Tony & Joe's Pizzeria.