Jul 14 2026
Restaurants›Davinci's Eatery›Veal Picatta Recipe

Veal Picatta Recipe

Inspired by Davinci's Eatery
Time30m
Serves4

Mushroom, caper, lemon garlic butter wine sauce, linguine.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Veal

    Season the veal cutlets on both sides with salt and black pepper. Dredge each cutlet in flour, shaking off the excess flour.

  2. 2

    Cook the Linguine

    In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

Cooking

  1. 3

    Sear the Veal

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

  2. 4

    Sauté Mushrooms and Garlic

    In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 3-4 minutes until they are tender. Add minced garlic and cook for another 1 minute until fragrant.

  3. 5

    Make the Sauce

    Add the capers and lemon juice to the skillet, stirring to combine. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce reduce for about 5 minutes.

  4. 6

    Combine Everything

    Return the veal cutlets to the skillet and let them cook in the sauce for another 2-3 minutes. Adjust seasoning with salt and pepper if necessary.

  5. 7

    Serve

    To serve, place a portion of linguine on each plate, top with the veal cutlets, and drizzle the sauce over the top. Garnish with chopped parsley.

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