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

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.