Heat olive oil in a large, deep skillet. Add the onion and garlic and cook over medium-high heat stirring until softened about 5 minutes. Add the veal, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally until veal is no longer pink and any liquid has evaporated about 8 minutes.
Add the white wine to the skillet and boil over high heat until nearly evaporated about 5 minutes. Add chicken stock, rosemary, thyme, and capers and simmer over medium heat until liquid is reduced by half, about 10 minutes.
Meanwhile, cook the orecchiette in a large pot boiling salted water until al dente. Drain pasta well and add it to the skillet along with the cheese, chopped parsley, and butter. Cook over medium heat stirring frequently until sauce is thick & creamy, about 1-2 minutes.
Transfer to bowls and serve immediately.
