veal scaloppini with lemon cream sauce

Ingredients

• Servings: 4
• 8 (2 ounce) pieces veal scaloppini
• 1 egg, beaten
• 1 1/2 cups italian bread crumbs
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup white
• 1 tablespoon cornstarch
• 1 (15 ounce) can chicken broth
• 1/4 teaspoon garlic pepper
• 1/4 teaspoon lemon pepper
• 1 cup heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 . 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.