Veal Cutlets with Angel Hair Pasta

Prepare the pasta: In a large pot, bring 5 liters of water to a boil with the salt and olive or vegetable oil

Add the pasta and cook until al dente (about 8 minutes)

Drain and reserve

Using a meat mallet, pound the veal cutlets to make them thin and cut them in half, resulting in 16 pieces

Season with salt, black pepper, and garlic, then coat with flour. Reserve

Heat a large skillet over high heat

Add half of the butter and quickly fry the veal cutlets on both sides

Remove and drain on paper towels

Place the remaining butter, lemon juice, and lemon zest in the skillet

Add the veal cutlets and quickly warm them up

Remove and reserve in a warm place

Also reserve the skillet with the sauce

Pass the pasta through the sauce in the skillet and serve with the veal cutlets

830 calories per serving