Rating: 4.55 stars
67 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 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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Reviews (55)

Most helpful positive review

Rating: 5 stars
11/02/2007
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 is delicious - I made a rice pilaf that soaked up the sauce and with fresh broccoli, and a glass of crisp white wine we had ourselves a feast! Thank you for this great veal dish. Read More
(47)

Most helpful critical review

Rating: 2 stars
12/28/2010
The amount of lemon was too much for me. I could barely eat it even after trying to lean it out. Read More
(5)
67 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/01/2007
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 is delicious - I made a rice pilaf that soaked up the sauce and with fresh broccoli, and a glass of crisp white wine we had ourselves a feast! Thank you for this great veal dish. Read More
(47)
Rating: 5 stars
06/17/2009
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 subtitute for pricier veal both in appearance and taste. I floured the cutlets before dipping them in the egg and the bread crumbs. I made my own crumbs just seasoning them with my favorite Tuscan seasoning blend. These cook in just a couple of minutes per side so watch carefully! Once they're brown they're done! The sauce is rich and velvety smooth with the flavors of the wine chicken broth and cream blending masterfully into this simple but absolutely delicious sauce. I did add some fresh minced garlic right after removing the meat from the pan and cut back on the lemon juice - but that's just my preference as I wanted a more subtle lemon flavor than I knew I'd get with the amount called for. I served this with "Pastachutta " also from this site. I couldn't be more impressed. Read More
(33)
Rating: 5 stars
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 recipe is pretty darn close and will be exactly what I was looking for with some adjustments next time I make it. Thank you! Read More
(28)
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Rating: 4 stars
01/09/2008
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. Read More
(14)
Rating: 5 stars
05/31/2011
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 recipe: Instead of using garlic and lemon pepper, I used 1/2 teaspoon of cracked black pepper and added 2 minced cloves of garlic and the zest of 1 lemon. It makes the flavors really pop! Read More
(10)
Rating: 4 stars
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. A glass of Sauvignon Blanc complimented the meal nicely. Read More
(9)
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Rating: 5 stars
04/06/2011
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 didnt want the lemon to be overpowering. I also used 1/2 & 1/2 instead of heavy cream to cut back a little on fat and calories! My husband loved this as well. Served it with roasted red potatoes and asparagus. Wonderful! Read More
(9)
Rating: 5 stars
08/31/2009
This was wonderful. I did not think I would like the lemon sauce but boy was I wrong. Thank you! Read More
(8)
Rating: 5 stars
03/09/2010
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 the lemon was too strong but I could have used the whole amount. I only used about 1/2 the cream b/c as I was adding it it just seemed like it was going to be too much. But I think if you followed the recipe exactly it would still be great. These were just my changes based on what I had and personal preference. The sauce was a little thinner then I expected so I might add more cornstarch next time. Read More
(7)
Rating: 2 stars
12/28/2010
The amount of lemon was too much for me. I could barely eat it even after trying to lean it out. Read More
(5)