2 3 oz. Veal cutlets cut from the topside pound to 3mm
1 cup flour
1 tsp black pepper
1 tsp paprika
2 oz. Olive oil
5 oz. Butter
1 1/2 cups white wine
1 cup veal stock
6 oz. Lime juice
10 oz. Capers
1/2 cup flat leaf parsley finely chopped
1 tbsp salt
2 lbs angel hair pasta
Kale Chips:
4 bunches cleaned leaves
Make dredge for the veal with flour, pepper, salt, paprika in a shallow dish
Coat veal, heat oil in pan add veal, cook 1 to 2 mins each side set aside
Bring pan back to heat add 1/10 the wine and lemon juice reduce by 1/2 bring to simmer add butter and melt, add parsley
Place the hot blanched pasta in pan with oil to coat, season S & P
Arrange on veal & pasta on a plate drizzle veal with some pan juices, capers & kale chips, sprinkle with chopped parsley
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