Veal Scaloppini with Lemon Cream Sauce recipe

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Ingredients

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Nutrition Info

681.2 calories
carbohydrate: 35 g
cholesterol: 232.7 mg
fat: 45.1 g
fiber: 1.9 g
protein: 30.6 g
saturatedFat: 18.6 g
servingSize: -
sodium: 1012.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.

  2. Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.

  3. Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Recipe Yield

4 servings

Recipe Note

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

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