Veal Picatta With Angel Hair

• 1/2 lb. angel hair
• 2 tbsp olive oil
• Salt
• Pepper
• 2 tbsp Parmesan cheese
• 1 cup flour
• 8- 2-3 ounce veal medallions, pounded 1/4" thick
• 2 tbsp olive oil
• 1/2 cup white wine
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp capers, drained
• 2 tsp minced garlic

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. 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. 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.

angel hair, olive oil, salt, pepper, parmesan cheese, flour, veal medallions, olive oil, white wine, chicken broth, lemon juice, capers, garlic

Taken from www.epicurious.com/recipes/member/views/veal-picatta-with-angel-hair-51123051 (may not work)