Lemon Recipe + Veal Scaloppini with Lemon Cream Sauce

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 ½ cups Italian bread crumbs
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• ¼ cup white wine
• 1 tablespoon cornstarch
• 1 (15 ounce) can chicken broth
• ¼ teaspoon garlic pepper
• ¼ teaspoon lemon pepper
• 1 cup heavy cream

Cooking 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.

Nutrition Facts

• calories681.2
• carbohydrateContent35 g
• cholesterolContent232.7 mg
• fatContent45.1 g
• fiberContent1.9 g
• proteinContent30.6 g
• saturatedFatContent18.6 g
• sodiumContent1012.4 mg
• sugarContent3.7 g