Veal Scaloppini with Lemon Cream Sauce

Veal Scaloppini with Lemon Cream Sauce

by Karen Russell 2 years ago
4.5 (10)
15 minutes
681.2 kcal
35 g carbs
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Description

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

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
Directions
  1. 1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  2. 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. 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
serving: 4 servings
calories: 681.2 kcal
carbohydrates: 35 g
protein: 30.6 g
saturated fat: 18.6 g
cholesterol: 232.7 mg
sodium: 1012.4 mg
fiber: 1.9 g
sugar: 3.7 g