Veal Scaloppini with Lemon Cream Sauce

A rich, lemony cream sauce compliments thin cutlets of lightly fried veal. Serve with mushroom ravioli, which pairs perfectly with the velvety sauce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 681 Calories

Ingredients

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

Recipe Instructions

Step 1

Put egg and breadcrumbs in two separate shallow bowls. Dip veal into beaten egg, then press into breadcrumbs. Gently shake off excess, and set aside.

Step 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, 3 to 4 minutes per side. Remove to a paper-towel-lined plate. Tent lightly with foil to keep warm.

Step 3

Add lemon juice and white wine to the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve cornstarch in 2 tablespoons chicken broth and set aside. Add remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil.

Step 4

Stir in dissolved cornstarch, and cook until sauce thickens, about 1 minute. Remove sauce from heat, then whisk in heavy cream. Place veal on a serving platter, top with sauce, and serve.