Restaurants›Angelo's Fairmount Tavern›Veal Medallions Piccante Recipe

Veal Medallions Piccante Recipe

Inspired by Angelo's Fairmount Tavern
Time30m
Serves4

a lemon butter and white wine sauce finished with a touch of garlic.

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Ingredients

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Veal Medallions

Method

Cooking Instructions

1

Prepare the Veal Medallions

Season the veal medallions with salt and black pepper on both sides.

2

Sear the Veal

In a large skillet, heat the olive oil over medium-high heat. Add the veal medallions and sear until golden brown, about 3-4 minutes per side. Remove the medallions from the skillet and set aside.

3

Make the Sauce

In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

4

Deglaze the Pan

Pour in the white wine and scrape the bottom of the pan to release any browned bits. Bring to a simmer and let cook for about 3-4 minutes.

5

Finish the Sauce

Stir in the lemon juice and return the veal medallions to the skillet. Cook for another 2 minutes, spooning the sauce over the medallions.

6

Serve

Garnish with chopped parsley and serve immediately with your choice of sides.