The Ultimate Veal Piccata

Ingredients

• 1 pound spaghetti, store-bought
• 2 tablespoons extra-virgin olive oil
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 eggs, beaten
• 4 (8-ounce) veal cutlets
• 1 cup dry white wine
• 1 lemon, juiced
• 2 tablespoons capers, washed and drained
• 1/2 stick unsalted butter
• 2 tablespoons chopped fresh flat-leaf parsley
• Grated parmesan, for garnish

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