Veal Scaloppini with Lemon Cream Sauce

Veal Scaloppini with Lemon Cream Sauce

42
tlthompson 0

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

Ingredients

30 m {{adjustedServings}} servings 681 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  2. 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.
  3. 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

42
  1. 50 Ratings

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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...

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...

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 ...