Lemony Veal Piccata Recipe

Cooking Instructions

1. 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. 2

   Prepare the Veal

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

3. 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. 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. 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. 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. 7

   Serve

   Serve immediately, garnished with additional scallions if desired.