Veal Scaloppini with Lemon Cream Sauce

Name: Veal Scaloppini with Lemon Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters Italian bread crumbs; 425 grams chicken broth; 1 Tbsp cornstarch; 1 egg, beaten; 237 milliliters heavy cream; 59 milliliters fresh lemon juice; 0 teaspoons lemon pepper; 59 milliliters olive oil; 0 teaspoons garlic pepper; 57 grams veal scaloppini; 59 milliliters white wine

Veal Scaloppini with Lemon Cream Sauce requires approximately 30 minutes from start to finish. For $1.52 per serving, you get a side dish that serves 4. One portion of this dish contains about 11g of protein, 40g of fat, and a total of 550 calories. A mixture of heavy cream, chicken broth, egg, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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

Ingredients you will need

Breadcrumbs

Dip

Veal

Egg

Heat olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Chicken Broth

Lemon Juice

Corn Starch

White Wine

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.

Ingredients you will need

Chicken Broth

Lemon Pepper