Veal Picatta With Angel Hair

1. 1

   Cook pasta till al dente- 4 minutes.drain and return to pot. Add oil,1/2 tsp pepper and cheese. Toss and cover to. Keep warm.

2. 2

   Combine flour with 1 tsp salt and 1 tsp pepper. Season both sides of medallions with salt and a pinch of pepper. Dredge through flour. Heat oil in skillet. Add medallions and cook until golden brown, 1-1 1/2 minutes per side. Drain on paper towels.

3. 3

   Add wineto juices in pan and boil,stirring to deglaze and cook until reduced by half, 2-3 minutes. Add stock, lemon juice,capers and garlic and return to a boil, stirring until moisture is thickened, 4 minutes. Return medallions to pan and heat through, 1 minute. Divide pasta among 4 plates and serve with 2 medallions. Spoon sauce over and garnish with parsley.

No additional tips available.