Name: Veal Scaloppini with Lemon Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Pieces veal scaloppini - 8 (2 ounce); Egg, beaten - 1; Italian bread crumbs - 1 ½ cups; Olive oil - ¼ cup; Fresh lemon juice - ¼ cup; White wine - ¼ cup; Cornstarch - 1 tablespoon; Chicken broth - 1 (15 ounce) can; Garlic pepper - ¼ teaspoon; Lemon pepper - ¼ teaspoon; Heavy cream - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veal Scaloppini with Lemon Cream Sauce

1. Pieces veal scaloppini - 8 (2 ounce)

2. Egg, beaten - 1

3. Italian bread crumbs - 1 ½ cups

4. Olive oil - ¼ cup

5. Fresh lemon juice - ¼ cup

6. White wine - ¼ cup

7. Cornstarch - 1 tablespoon

8. Chicken broth - 1 (15 ounce) can

9. Garlic pepper - ¼ teaspoon

10. Lemon pepper - ¼ teaspoon

11. Heavy cream - 1 cup

How to cook deliciously - Veal Scaloppini with Lemon Cream Sauce

1. Stage

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

2. Stage

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. Stage

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.