Easy Veal Pica with Parmesan Orzo

Ingredients
Veal
Veal Scalaponi (depending on how many you are feeding. I had 6 for two people because I wanted leftovers.
2 cups flour
2 tablespoons capers
1 cup dry white wine (only use wine that you would drink)
Juice of ½ lemon
Oil for frying
Salt and Pepper
Pinch of Cayenne pepper
Orzo:
I box orzo Pasta (I used Barilla)
2 Cups chicken broth
2 table spoons butter or olive oil
About 2 cups or grated Parmesan cheese

Cooking Instructions:
Season your veal with S&P to taste (not too much don’t want to overpower)
Season your flour with S&P and cayenne (you can leave out the cayenne if you are not a fan)
While you are doing this heat a pan with just enough oil to cover the bottom of the pan.
Dredge your veal in the flour let sit for about a minute so you don’t lose the flour off it. Once you are ready fry in the hot pan about 3 minutes on each side.
Once all of your veal is prepared (sit aside) and to the pan with the leftover oil and drippings add in the capers, wine and the lemon juice. If you want more sauce add more wine or you can substitute for chicken broth. Bring it all to a boil reduce for about 5 minutes then add back in the veal. Cook long enough to let the veal pick up the flavor.
Orzo: In a pan heat the oil or butter which you choose you use, once heated add in the orzo and toast until lightly brown. Once it has browned slightly add in your chicken broth bring to a boil then reduce until most of the liquid is gone. (You could sneak some of the same wine in this also). Depending on how you like your pasta this should not cook more than 8-10 minutes. Once the liquid is mostly gone, add in your parmesna and mix. The parm will disappear but it will be a pan of yummy goodness.
Now all is left is to plate and serve.
By Arione Lawson (my take on Veal Picatta)