Veal scaloppini alla milanese with spaghetti

Pound the Veal: Place each veal fillet between two pieces of plastic wrap or waxed paper and lightly pound with a rolling pin until 1/4-inch thick.

Season the Veal: Season the veal fillets with salt and pepper.

Set Up Breading Station: Line up three plates or shallow bowls—one with flour, one with beaten eggs mixed with Parmesan and thyme, and one with a mixture of bread crumbs and panko breadcrumbs.

Bread the Veal: Dredge each veal fillet in flour, shake off any excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs adhere well.

Heat Oil and Butter: In a large skillet, heat olive oil and half of the butter over medium heat.

Fry the Veal: Add the breaded veal fillets to the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining veal, adding more butter and oil as needed.

Boil Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente.

Drain and Serve: Drain the spaghetti and toss with a little olive oil to prevent sticking. Serve with grated Parmesan and capers if desired.

Plate the Dish: Place a serving of spaghetti on each plate. Top with a veal fillet and garnish with lemon wedges.

Enjoy: Serve immediately and enjoy this delicious Italian classic.