Veal Scaloppini with Lemon Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish. Ingredients:
8 (2 ounce) pieces veal scaloppini |
1 egg, beaten |
1 1/2 cups italian bread crumbs |
1/4 cup olive oil |
1/4 cup fresh lemon juice |
1/4 cup white wine |
1 tablespoon cornstarch |
1 (15 ounce) can chicken broth |
1/4 teaspoon garlic pepper |
1/4 teaspoon lemon pepper |
1 cup heavy cream |
Directions:
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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