In a large pot, bring heavily salted water to a boil, add pasta cook pasta to al dente (refer to pasta cooking instructions on box). Drain pasta and place it back into the same pot. Add two tablespoons oil and mix until all noodles are covered (this will ensure the noodles don’t stick together).

While the pasta is cooking, in a large skillet over medium heat add five tablespoons of butter. Once butter is melted whisk in flour until well combined. Next, while continuing to whisk add in three tablespoons olive oil, two tablespoons of lemon juice, vegetable stock, and capers (taste the sauce once all is combined, add the last tablespoon of lemon juice if desired). Bring up to a boil for one minute and then lower the heat to a simmer for an additional two to three. Turn heat off and set aside.

Cook OZO plant based cutlets according to skillet directions on package. When the internal temperature reaches 165F, transfer cutlets into the skillet with the Piccata sauce. Flip cutlets until each side is evenly coated with Piccata sauce.

Remove cutlets from Piccata sauce and place onto cutting board. *Optional: Leave cutlets whole for serving or slice into strips. Next, transfer the remaining Piccata sauce into the pot with pasta. Mix sauce until noodles are thoroughly coated, add salt and pepper to taste. Transfer pasta onto serving dish (make sure to scrape out all left over sauce in pot with a rubber spatula). Top with OZO plant based chicken cutlets, desired amount cheese, and parsley. Serve and enjoy!