Rating: 4.5 stars
65 Ratings
  • 5 star values: 45
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.

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  • 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.

Nutrition Facts

681 calories; protein 30.6g; carbohydrates 35g; fat 45.1g; cholesterol 232.7mg; sodium 1012.4mg. Full Nutrition
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