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My review
Veal Scaloppini with Lemon Cream Sauce
1
tlthompson
"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
30 m servings 681Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5565 Ratings
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Most helpful positive review
11/1/2007
I am always looking for a different recipe for veal and this is an excellent dish. I made it for just my husband and myself, but I would definitely serve this to company. The lemon cream sauce...
Most helpful critical review
12/25/2010
The amount of lemon was too much for me. I could barely eat it, even after trying to lean it out.
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11/1/2007
I am always looking for a different recipe for veal and this is an excellent dish. I made it for just my husband and myself, but I would definitely serve this to company. The lemon cream sauce...
6/16/2009
Excellent. This is just a beautiful recipe that made for a beautiful dish and an outstanding meal. While I also make this with veal, in this case I used turkey cutlets, a darn convincing subtitu...
10/30/2008
This review is for the sauce only, which I served over pasta. In Italy last June I ate a delicious lemon cream pasta, and I've been wanting to know how to do it without curdling the cream. This ...
1/9/2008
The sauce by itself was very tart but when paired with the veal it worked very well. Next time I would use a sweeter wine as this may have contributed to the tartness of the sauce.
5/29/2011
One of the better recipes I've tried from this site. I served it over whole wheat spaghetti and it even satisfied my mother-in-law, who is not easy to please! I made one modification to the re...
3/23/2011
Absolutely delicious!!! I followed it pretty much to a T, except that I didn't use the wine-didn't have any, and I used a little less than a quarter cup lemon juice b/c of not using the wine-i ...
12/16/2007
I tried this over egg noodles, with fresh broccoli. Great recipe, only I substituted light cream for heavy, for thinner sauce, but a bit lower in fat. Really enjoyed this and simple to prepare. ...
8/31/2009
This was wonderful. I did not think I would like the lemon sauce but boy was I wrong. Thank you!
3/8/2010
Very good. I used pork tenderloin instead of veal. Sliced and tenderized. I also used panko breadcrumbs instead of italian. I cut back on the lemon juice a little since a lot of people said ...