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Veal Scaloppini with Lemon Cream Sauce
Veal Scaloppini with Lemon Cream Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Golden fried veal with lemon cream sauce paired with savory portobello ravioli.
Ingredients:
  • 8 (2 ounce) pieces veal scaloppini
  • 1 egg, beaten
  • 1.5 cups Italian bread crumbs
  • 0.25 cup olive oil
  • 0.25 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 (15 ounce) can chicken broth
  • 0.25 teaspoon garlic pepper
  • 0.25 teaspoon lemon pepper
  • 1 cup heavy cream
Instructions:
  • Coat veal in beaten egg, then coat with bread crumbs. Shake off any extras and set aside.
  • In a large skillet over medium-high heat, sizzle the scaloppini in olive oil until crispy and golden on the outside and cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate to stay cozy.
  • Add lemon juice and white wine to the skillet and bring to a vigorous boil for 1 minute. Dissolve cornstarch in 2 tablespoons of chicken broth. Pour the rest of the chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Stir in the cornstarch mixture and cook until the sauce thickens and turns clear, approximately 1 minute. Take the sauce off the heat and whisk in heavy cream. Serve by pouring the sauce over the veal on a platter.

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