Veal Piccata with Angel Hair and Parmigiana-Reggiano | Emerils.com

Ingredients

• 1/2 pound angel hair pasta
• 4 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons salt
• 1 3/4 teaspoons freshly ground black pepper
• 3 tablespoons plus 1 teaspoon chopped fresh parsley leaves
• 2 teaspoons chopped fresh basil leaves
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 cup all-purpose flour
• 8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/4 cup chicken stock, or canned, low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 teaspoons minced garlic