Veal Piccata with Angel Hair Pasta

Oh My Gosh! This recipe is AWESOME! I absolutely love it!!! It is something different from an everyday chicken dish. Although I'm sure you could substitute chicken for veal if you really wanted to. But honestly, you can't even tell that it is veal. And I am not one to try new kinds of meats honestly. So take it from me that you just have to give this one a try!

Veal Piccata with Angel Hair and Parmigiana-Reggiano
Makes 4 servings (the way I made it, it really only makes 2 servings)

Ingredients:
1/2 pound angel hair pasta (I just estimate how much pasta I need)
4 tablespoons EVOO
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves (I've made this with dried parsley and fresh. Both are good. If using dry, use less than called for)
2 teaspoons chopped fresh basil leaves (I've only used dried basil but it's still delicious)
2 tablespoons freshly grated Parmigiana-Reggiano
1 cup all purpose flour
8 (2 1/2 to 3 oz) veal medallions, pounded 1/4 inch thick (I have never found veal medallions at Publix. The only veal I've found is for veal scallapini, so it's very thin already. But only 2 pieces come in a package, hence, why my version only makes 2 servings)
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock or low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic

Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 4 minutes. Drain in colander and return to pot.

2. Add 2 tablespoons EVOO, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons parsley, basil, and the cheese to coat. Cover to keep warm.

3. Meanwhile, combine the flour with 1 teaspoon of salt and 1 teaspoon pepper in shallow bowl.

4. Lightly season both sides of veal with 1/8 teaspoon salt and pinch of pepper. One at a time, dredge the veal in the seasoned flour, shaking to remove excess.

5. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon butter in large skillet or saute pan over medium-high heat. Add the veal in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towls and set aside.

6. Add the wine to the juices remaining in pan and bring to a boil, sitrring to deglaze the pan, and cok until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes.

7. Stir in the remaining 2 tablespoons butter and 1 tablespoon parsley. When butter is melted, return veal to the pan and cook until heated through, about 1 minute.

8. To serve, divide pasta among plates and arrange veal on top. Spoon the sauce over the veal and garnish with remaining parsley. (I also garnished with some more cheese!)

Yummy!!! I'm telling you, this is fabulous. Try it for guests sometime. I guarantee they won't be disapointed!