1/2 pound angel hair pasta
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves
2 teaspoons chopped fresh basil leaves
2 tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
8 (2 1/2 to 3-ounce) veal medallions, pounded 1/4-inch thick
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock, or canned, low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic