Veal Piccata With Angel Hair And Parmigiana-Reggiano Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
60%
CHOL
41%
SOD
113%

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Ingredients for 4 servings

8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick

2 teaspoons chopped fresh basil leaves

2 tablespoons freshly grated Parmigiano-Reggiano

1 3/4 teaspoons freshly ground black pepper

1/4 cup chicken stock, or canned, low-sodium chicken broth

2 tablespoons fresh lemon juice

2 teaspoons minced garlic

2 1/2 teaspoons salt

2 tablespoons capers, drained

1 cup all-purpose flour

3 tablespoons plus 1 teaspoon chopped parsley leaves

1/2 cup dry white wine

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, plus 2 tablespoons

1/2 pound angel hair pasta

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