Tom'S Flavorful Veal Piccata With Angel Hair Pasta

• 1/2 cup all-purpose flour
• 6 oz pounded veal scallops
• 1/4 tsp ground blackk pepper
• 1/4 tsp paprika
• 2 cups dry white wine
• 1 cup sliced Shitake mushrooms
• 2 cloves of minced garlic
• 4 tblspn fresh lemon juice
• 2 tblspn capers
• 4 tblspn butter, divided
• 1/2 cup chicken broth
• 1/4 cup parsley, diced
• 1 tblespn green onions, diced
• 1/8 tspn salt and 1/8 tspn pepper
• 2 tblspn pinenuts

1. 1. Whisk together flour, pepper and paprika. Dredge the veal pieces in the flour mixture, coating evenly; set aside. Heat olive oil in large skillet over med-high heat; stir and cook the garlic for one minute; remove the garlic and set aside!
2. 2. Boil pot of water and cook angel hair pasta for eight minutes; set aside in colander. Toast pine nuts separately.
3. 3. Place 2 tbl of butter into skillet w/ olive oil; place veal scallops in skillet and cook for two minutes per side; set aside.
4. 4. Pour wine in hot skillet and bring to boil over high heat for five minutes; pour in chicken broth, add garlic, lemon juice, mushrooms, green onions,and capers over med. heat. Stir in remaining butter and add parsley. Return veal to skillet to coat. Remove veal and add angel hair pasta to coat for one minute. Put pasta on plate and place veal on top. Serve!

allpurpose, veal scallops, ground blackk pepper, paprika, white wine, shitake mushrooms, garlic, lemon juice, capers, butter, chicken broth, parsley, tblespn green onions, salt, pinenuts

Taken from www.epicurious.com/recipes/member/views/toms-flavorful-veal-piccata-with-angel-hair-pasta-50029602 (may not work)