Capri’s Veal Piccata in Pictures


Did someone say, “Capers?” 

Those little dark devils are to die for and this dish is sinfully full of them.  Supermarkets carry capers in little glass jars next to the pickles, olives, and mustards.

My advice:  make a double batch of this because it freezes so well.


1 lb. spaghetti noodles

1/2 c grated or shaved Parmesan cheese

2 tbl. butter


splash of olive oil

1 cup flour

salt & pepper to taste

4 eggs, beaten

4 – 8 oz. veal cutlets


1 cup dry white wine

1 lemon, juiced

2 tbl. capers, washed and drained

1/2 stick butter

2 tbl. chopped FRESH flat-leaf parsley


  • Cook spaghetti, drain, rinse with cold water.   Return to pot.  Add 2 tbl. melted butter and the Parmesan cheese.  Salt and Pepper the noodles to taste.  Stir, cover, and set aside.
  • Put flour in a large Ziploc bag, season with salt and pepper, and mix.  This is your cutlet coating.
  • Beat eggs in a bowl, add a tiny splash of tap water, whisk.
  • Put 4 tbl. olive oil in large fry pan over medium heat.
  • Put cutlets in flour mixture, shake bag to lightly coat.  Next, dip them in the egg wash and then place them straight into the hot frying pan.  Cook all the veal about 2 minutes on each side until light golden brown.  Set aside.
  • Deglaze fry pan with white wine and boil until reduced by half.  Add lemon juice, capers, 1/2 stick butter, and half the parsley.
  • Serve the pasta on plates topped with the veal.   Drizzle with caper sauce and garnish with the remaining parsley.

The taste is incredible.   Prepare this with confidence knowing that a double batch will feed 12 hungry people.    When I double it, we have it for dinner and then I make three or four more frozen dinners-for-two out of the leftovers.   Hint:  If you can’t find veal cutlets, use a good steak and slice it in half horizontally so you have two big steaks.  Then pound each section flat– to just under 1/2″  thick.  Enjoy!

The Island of Capri in Italy was my inspiration for this dish.

They grow lemons the size of grapefruits there!



Mmmm…Bacon Taters



1/4 pound bacon, cut into 1″ pieces

2 medium onions, diced

2 lbs. yukon gold baby taters, halved or quartered

1/2 lb. cheddar cheese, thinly sliced

add butter, salt, and pepper and sliced green onions



Put a liner in a crockpot or spray sides with Pam for easy clean up

Layer the ingredients and dot with butter

Cook on low for 6-8 hours


Recipe can be doubled for company

I would precook bacon a little bit in the microwave, on some paper towels, just to get some of the fat off

May substitute pepperjack or any other cheeses or toppings you might like


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