Veal Scaloppini with Lemon Cream Sauce

Veal Scaloppini with Lemon Cream Sauce

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

Serving size has been adjusted!

Original recipe yields 4 servings



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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  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


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.


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.


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!