Name: The ultimate veal piccata
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 450g spaghetti, store-bought; 2 tbsp extra-virgin olive oil; 140g plain flour; Salt and freshly ground black pepper; 4 eggs, beaten; 4 (225g) veal cutlets; 240ml dry white wine; 1 lemon, juiced; 2 tbsp capers, washed and drained; 55g unsalted butter; Three pinches chopped fresh flat-leaf parsley; Grated parmesan, for garnish