Veal Piccata Linguine

Bring a large pot of salted water to a boil for the pasta.

Place veal cutlets between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.

Season both sides of the veal with salt and black pepper. Dredge lightly in all-purpose flour, shaking off excess.

Cook pasta according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sauté veal 2–3 minutes per side until golden and cooked through. Transfer to a warm plate.

To the same skillet, add vegetable broth and lemon juice, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in capers and return veal to the skillet. Reduce heat to low and swirl in butter until the sauce is glossy and emulsified, about 1 minute.

Divide cooked pasta among four plates. Top each portion with veal and spoon sauce over the top.

Garnish with fresh parsley and serve immediately.