Italian-American 4 servings Classic Italian-American veal cutlets in a bright lemon-caper-butter sauce served over pasta. 1poundAngel hair or penne pasta 1/2cupAll-purpose flour 1ttSaltfor flour dredge 1ttPepperfor flour dredge 1poundVeal cutlets 1cupVeal or chicken stock 1/2cupDry sherry or white wine 1Lemon, juiced 1ttCapers 4tablespoonSalted butter, divided 2tablespoonFresh parsley, chopped 1ttLemon juiceto finish sauce 1ttSaltto finish sauce Cook pasta to al dente while completing remaining steps. Rinse with cold water after draining to prevent overcooking. Combine flour, salt, and pepper in a shallow bowl or plate. Heat a large pan over medium-high heat, add 2 tablespoons oil, and heat for another 30 seconds. Dredge veal cutlets in the flour mixture and move to a clean plate. Add cutlets to the hot pan for 2-3 minutes each side, working in batches. Set aside on a covered plate to keep warm. In between rounds of cooking, combine stock, wine, lemon juice, and capers in a bowl or large Pyrex measuring cup. After all cutlets are cooked, pour into the frying pan and deglaze. Bring liquid to a boil, then lower to a simmer and cook for about 3 minutes or until the mixture reduces in half. Swirl in butter until fully melted. Add parsley and adjust seasoning if necessary. Stir pasta into the sauce in the pan, top with veal cutlets. Optionally garnish with lemon slices.