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
Instructions
- Dip veal into the beaten egg
- then press into the bread crumbs. Gently shake off excess
- and set aside.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4