Veal Scaloppini with Lemon Cream Sauce

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


Recipes · Everyday Cooking


Prep Time: 15 mins
Cook Time: 15 mins
Servings: 4
Total Time: 30 mins
Yield: 4 servings

Ingredients

Ingredients List
  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
681 Calories
45g Fat
35g Carbs
31g Protein


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