Ingredients
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
Preparation
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.
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.
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.
