-
-
My review
Veal Scaloppini with Lemon Cream Sauce
tlthompson
"A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 681 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 681 calories; 45.1 g fat; 35 g carbohydrates; 30.6 g protein; 233 mg cholesterol; 1012 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5058 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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.
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 ...