Restaurants›Billy's›Lemony Veal Piccata Recipe

Lemony Veal Piccata Recipe

Inspired by Billy's
Time30m
Serves4

Dusted medallions sautéed in olive oil. Finished with mushrooms, capers and scallions in a lemon white wine sauce. Tossed with linguine.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Linguine

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.

2

Prepare the Veal

Season the veal medallions with salt and pepper. Dredge each medallion in flour, shaking off any excess.

3

Sauté the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal medallions and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

4

Make the Sauce

In the same skillet, add the remaining olive oil and sauté the mushrooms until softened, about 5 minutes. Add the scallions and capers, cooking for an additional 2 minutes.

5

Add Liquids

Pour in the white wine and lemon juice, scraping the bottom of the skillet to release any browned bits. Allow the sauce to simmer for about 3-4 minutes until slightly reduced.

6

Combine Everything

Return the veal medallions to the skillet and toss to coat in the sauce. Add the cooked linguine, tossing everything together to combine well.

7

Serve

Serve immediately, garnished with additional scallions if desired.

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